Week 2 – Cream of Cashew and Pea Soup
Week 2 of 52 Weeks of Food
I love soups. They’re like a warm hug, and a warm hug is exactly what we need right now in chilly Dilli.
I’ve been trolling food apps and recipe books to find new and interesting stuff to make, and I stumbled upon this gem on Epicurious. It’s hearty, filling and creamy without being overwhelmingly rich. And it has two things I love – peas and cashews. Win-win.
P.S. I’ve tweaked the original recipe a bit.
Here’s the how-to.
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
Chilli flakes: 1 tsp
Brown sugar: 1tsp
Salt: to taste
Pepper: to taste
Vinegar: 2 tbsp
Vegetable Stock Cube: 1
Add a little salt and pepper. I like to use cracked pepper.
Add the cashews, chilli flakes, sugar and mix well.
Add 2-3 cups of water and bring to a boil.
Add the stock cube.
Turn off the flame and let the mixture cool a bit.
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 on to the pan and heat on a low flame.
Add more salt and pepper to taste.
Great with bread stick or some garlic bread.
So simple. Enjoy 🙂
P.S. If you try the recipe, please tell me how you liked it 🙂