CREAM OF PEA AND CASHEW SOUP
A warm hug in a bowl
I love soups. They’re hearty and wholesome and feel very much like a warm hug.
I’ve been trolling food apps and recipe books for interesting recipes, and I stumbled upon this gem on Epicurious. It’s flavourful and creamy without being overwhelmingly rich. And it has two things I love – peas and cashews.
P.S. I’ve tweaked the original recipe a bit.
Olive oil: 1 tbsp
Peas: 3 cups frozen peas, thawed (or fresh peas, par boiled)
Cashews (raw): 1.5 cups
Onions: 1.5 cups, chopped fine
Celery: 2 stalks, chopped
Garlic: 4 cloves, chopped or sliced
Spring Onions – To garnish
Chilli flakes: 1 tsp
Brown sugar: 1tsp
Salt: to taste
Pepper: to taste
Vinegar: 2 tbsp
Vegetable Stock: 1 cube or 1 cup
Heat the oil in a pan. Add onions, celery and garlic and sauté well till golden brown. (Add a splash of water, if the mixture starts to stick to the pan.)
Add salt and cracked pepper to season.
Add the cashews, chilli flakes, sugar and mix well.
Add 2-3 cups of water and bring to a boil.
Add the stock and simmer for 10 minutes.
Turn off the flame and let the mixture cool.
Blend the peas with the cashew mixture to a fine paste. Do this in two lots or more, as required.
Strain the blended soup through a sieve to make it smoother and creamier.
Put the soup back in the pan and heat on a low flame.
Add more salt and pepper to taste, if needed.
Stir the vinegar through the warmed soup and serve.