Despite its simplicity, this soup is amazingly rich and flavourful. The same base can also be used for many other vegetable cream soups such as cream of mushroom, yam, or potato leek. This soup also freezes very well for a pre made lunch or dinner at a later date.
2 cups raw cashews, soaked until soft
2 medium heads of broccoli
1 large yellow onion
8 cups either vegetable or chicken broth, divided
Option and to taste: salt, pepper, or your favourite herbs and seasonings
Soak cashews in water for 6 - 10 hours at room temperature, until plump and soft. Alternatively, you can also do a quick soak by pouring boiling water over the cashews and then letting them soak for 30 - 60 min.
Bring 6 cups broth to a simmer in a large soup pot. While it's heating up, roughly break apart the heads of broccoli, and coarsely chop the onion, add to hot broth.
Drain the cashews and rinse, add to a blender with remaining 4 cups of broth. Blend on high until totally smooth and creamy, then pour into soup pot.
Optional: Taste broth and add salt, pepper, or other seasonings to preference.
Bring the soup to a low simmer for 5 - 10 minutes, stirring regularly. This will thicken your cashew cream soup. The soup will further thicken overnight if you save leftovers for later.
Add the soup back to your blender and blend for a few seconds for a cream soup with a few chunks, or longer if you want it totally smooth. You can also use an immersion blender at this stage instead.
Makes 6 - 8 servings.
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