Creamy Asparagus And Watercress Spring Pea Soup
- FOR THE CASHEW CREAM:
- 3 cups Raw Cashews
- FOR THE SOUP:
- 3 Tablespoons Olive Oil
- 1 bunch Of Asparagus, Tough Ends Trimmed Off, Cut Into 1-inch Pieces
- 1 Large Yellow Onion, Chopped
- 3 stalks Celery, Chopped
- 2 cloves Garlic, Finely Minced
- 8 cups Vegetable Broth
- 1 Bay Leaf
- 2 cups Fresh Or Frozen Green Peas
- 2 cups Fresh Watercress
- 1/2 cups Cashew Cream (see Recipe Below Soup Recipe)
- Salt And Black Pepper
- Chopped Fresh Parsley Or Micro Greens (for Garnish)
- Note: You will need about 24 hours in advance to prepare this recipe as the cashews have to soak overnight. Please consider this before you begin the recipe.
- For the cashew cream
- Place the cashews in a bowl and submerge in water. Cover and let them soak overnight.
- Once the cashews have soaked, drain them and transfer them to a high-powered blender. Cover the cashews with just enough water to submerge. Blend on high for 2-3 minutes or until completely smooth.
- Strain the cashew cream through a mesh strainer to get rid of any chunky bits if necessary. The cashew cream with store in the refrigerator for about 1 week.
- For the soup:
- In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the chopped asparagus, onion and celery. Cook until tender, about 12-14 minutes. Stir in the garlic and cook for an additional minute. Add the vegetable broth and bay leaf. Bring to a boil and the reduce the heat to a simmer.
- Simmer for 40-45 minutes. Remove the bay leaf and stir in the peas. Cook for and additional 5 minutes to warm up the peas.
- In batches, transfer the soup to a high-powered blender and add the watercress. Blend on high for about a minute each batch and then return to the stock pot. Stir in the cashew cream (see below). Season with salt and black pepper and cook for an additional 20 minutes.
- Garnish with additional cashew cream and fresh parsley or micro greens. Serve and enjoy!
- Note: This soup can also be served chilled. Follow all of the instructions up to the garnishing step. Place it in an airtight container and refrigerate for a day before serving.
cashews, olive oil, yellow onion, stalks celery, garlic, vegetable broth, bay leaf, fresh or, cashew cream, salt, fresh parsley
Taken from tastykitchen.com/recipes/soups/creamy-asparagus-and-watercress-spring-pea-soup/ (may not work)