A rich, sweet, immune-boosting soup that is great for the respiratory tract. Traditionally made with cream, this version uses cashews instead. Feel free to substitute heavy cream of milk if you prefer.
-2 heads fresh corn, shucked and broken in half (with your hands)
-1 whole head of garlic, cut in half down the middle
-1 whole onion, skin on, quartered
-6-8 cups water
-1 teaspoon whole peppercorns
-Salt, to taste
-Handful raw cashews, soaked in water for about an hour
-1 tablespoon butter
-1/4 teaspoon paprika, plus more for garnish
-Chopped scallions or chives, for garnish (or any leafy herb would do great here-- parsley, cilantro, basil, etc)
1) Combine the corn, onion, garlic, water, peppercorn, salt, and a little olive oil in a large pot and bring to a boil over high heat. Reduce heat to a simmer, about 20 minutes.
2) When the corn is cooked through and easily pierced with a fork, remove from the broth and set aside to cool for a bit.
3) Once the corn has cooled enough to touch, carefully slice the kernels off the cob. Return the shaved cob cores to the pot and continue simmering for another 20 minutes or so.
4) Add the corn kernels, soaked cashews, butter and paprika to a blender. Strain the broth into a large bowl. Let the vegetables cool a bit and then remove the onion peels, adding the cooked onion to the blender. Squeeze the cooked garlic cloves out of their skins and into the blender. Add the corn broth and blend on high until smooth and creamy.
5) Return the soup to the pot and simmer on low, adjusting for seasoning as needed. If it seems too thick, add a bit more water.
6) Ladle into bowls and top with fresh ground pepper, a dash of paprika, a sprinkling of herbs and a drizzle of olive oil. Enjoy!