Cashew Soup

Name: Cashew Soup
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 large carrots, peeled, cut in 1-2 inch sections; 3 large ribs celery, 1/2 inch slice; 1/2 large onion, rough chop; 1 medium russet potato, peeled, 2 inch cubes; 3 clove garlic, crushed; 2 inch section peeled ginger root, finely grated; 3 tbsp olive oil; 1 several shakes of red pepper flakes; 4 cup chicken stock/broth, regular salt; 1/2 cup cashews, roasted, salted; 2 tbsp flour; 1 cup half and half

TheOrganizedChef @cook_2997331

La Quinta, California

A simple yet elegant soup. Original and distinctive.

TheOrganizedChef @cook_2997331

La Quinta, California

A simple yet elegant soup. Original and distinctive.

Saved

Ingredients

1 hour 15 mins

8 servings

2 largecarrots, peeled, cut in 1-2 inch sections
3 largeribs celery, 1/2 inch slice
1/2 largeonion, rough chop
1 mediumrusset potato, peeled, 2 inch cubes
3 clovegarlic, crushed
2inch section peeled ginger root, finely grated
3 tbspolive oil
1several shakes of red pepper flakes
4 cupchicken stock/broth, regular salt
1/2 cupcashews, roasted, salted
2 tbspflour
1 cuphalf and half

Saved

Steps

1 hour 15 mins

1

In a large pot, heat the olive oil with the red pepper flakes. Add the carrots, celery, and onions. Saute/cook for 4-5 minutes stirring often. the onion will be clear.
2

Add the garlic and ginger and cook for 1-2 minutes more.
3

Add the stock and bring to a boil. Reduce heat to simmer and cover for 40 minutes.
4

Meanwhile grind the cashews with the flour in a clean coffee grinder until very fine.
5

When the vegetables/soup is tender, remove from heat to cool until safe to handle.
6

Puree with a blender or immersion blender until quite smooth.
7

Return pureed soup to stove, adding the nuts and half and half. Gently heat to serve. Do not boil.
8

A sesame, rice type cracker is a nice compliment to this soup. Makes 8 (3/4 cup) servings.....the perfect starter portion. You can serve this soup cold, if you wish. It can be made a day ahead.