Ageing Our Wines
Morgenster Lourens River Valley
Nu Series 1
Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
White Truffle Enhanced Extra Virgin Olive Oil
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Sweetcorn and Cashew Soup
What you will need:
125ml raw cashew nuts, soaked in boiling water
4 ears of sweetcorn, uncooked
Morgenster Extra Virgin Olive Oil
1 small clove of garlic
2ml ground black pepper
60ml chopped fresh coriander, plus extra for garnish
How to prepare:
Drain the soaked cashews.
Cut the kernels off the sweetcorn cob.
In a blender, combine the cashews with the sweetcorn, water, olive oil, garlic, salt, pepper and 60ml coriander and puree until smooth.
Refrigerate for one hour.
Serve garnished with extra corn kernels and chopped coriander.
This soup must be eaten on the same day.
Recipe supplied by The Star, Angela Day.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
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