Cream of cashew soup

Cream of cashew soup



Ingredients/Components
- salt - 1 tsp
- oil - 1 Tbsp
- skim milk - 1 c
- whole wheat flour - 1 Tbsp
- medium onion, finely chopped - 1 item
- chopped celery or green pepper - 1/2 c
- ground cumin seed - 1/2 tsp
- vegetable stock - 2 c
- lightly toasted cashews - 1 c
- dash of hot sauce optional - 1 item
- generous grind of fresh black pepper - 1 item
- fresh or frozen peas - 1/2 c
- thinly sliced scallions - 1/4 c
How to make cream of cashew soup:
Saut?© onion, celery or green pepper and cumin seed in oil until tender. Stir in flour and saut?© briefly. Add vegetable stock and cook, stirring, until it thickens slightly. Add milk.Place cashews in blender and pour in 2 cups of soup. Blend quite thoroughly, adding hot sauce (if desired) and salt and pepper. Return to pan and heat, adding peas and scallions. Makes 1 quart of soup.
Recipe categories: Eggs/dairy, Soups & stews, Bisques/cream soups.
Rating:
Related ingredients:
butter, softened, sugar, vanilla, granulated sugar, pkg, milk, salt, grated parmesan cheese
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