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Heat olive oil in a large stockpot or dutch oven over medium heat.
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Add in the onions and sauté for 3 to 5 minutes or until soft. Next, add in the garlic, and harissa (if using) and sauté for another minute.
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Throw in the corn kernels, corn cobs, vegetable broth, and a little salt and bring to a boil. Once boiling, turn down heat, cover, and let simmer for 30 minutes.
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While simmering, drain your cashews and then blend them with a 1/4 cup water (you may need a little more depending on how big your blender is – you want to make sure that it helps get them really creamy without making them too watery) until a smooth cream has formed.
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Once the soup is done simmering, remove from heat, discard the corn cobs (or save for vegetable broth) and use an immersion blender to puree the soup (I like a little texture in my soup so I left it a little chunky but that is completely your call).
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Next, stir in the cashew cream and return back to heat. Let simmer for another 5-10 minutes and season with salt / pepper.
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Top with fresh chives and cornbread croutons.