Chipotle Corn Almond Soup

Chipotle Corn Almond Soup Ingredients 1 cup whole almonds 1½ cup diced shallots 1 tsp chipotle powder 2 cups corn kernels (frozen is fine) 3 cups vegetable broth salt to taste shredded greens and extra corn kernels for garnish (optional) directions     Blend the almonds and the water in the blender. They don't need to be absolutely fine, so keeping small chunks is okay. Set aside. In a 5 qt roaster pre heat over medium heat. Add the shallots and cook until they begin to sweat — about three minutes. Add the chipotle powder, stir, and then add the corn kernels. Cook the corn, stirring, until they're totally thawed. Add the almonds, with their liquid, and the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes. Remove from the heat and carefully blend  1/2 the sop until smooth. Add salt to taste. Serve with extra corn kernels, shredded greens, and a sprinkle of chipotle powder

Soak the almonds in one cup of room-temperature water, for at least 4 hours. When the almonds are ready, proceed with the recipe (and do not discard the water).