Cashew Soup (gingered)
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- 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, 1-2 inch cubes
- 3 clove
- garlic, crushed
- 2 inch piece of ginger, peeled, finely grated
- 3 Tbsp
- olive oil
- shakes red pepper flakes
- 4 c
- chicken stock, regular salt
- 1/2 c
- cashews, salted
- 2 Tbsp
- 1 c
- half and half
1In a large pot, heat the olive oil with the pepper flakes. When hot, add the carrots, celery, and onion. Saute/cook for 4-5 minutes. The onions will be clear.
2Add the garlic and ginger and saute for 1-2 minutes more.
3Add the stock/broth and bring to a boil. Reduce heat and cover to cook for 40 minutes.
4Meanwhile, grind the cashews in a clean coffee grinder with the 2 Tbsp flour. Grind to a fine grind. Set aside.
5When the vegetables/soup are done/tender, remove from heat and cool until a safe temp to handle is reached. When cool enough, puree the soup with an immersion blender or a blender. Get the soup as smooth as possible.
6Return soup to the pot and add the cashews and half and half. Heat gently until hot. Do not boil.
7Serve in small bowls. A rice and sesame cracker is a nice compliment to this soup. Serves 8 (3/4 cup) servrings