Cream of Cashew Soup

[Guest guest]

I think the next time I will put more oomph in the seasonings and use a bay

leaf during the simmering. BL If you aren't GF, you can use regular

flour. BL

 

This simple soup gets its creamy texture from a roux rather than

cream, making it healthier and appropriate for a more-than-once-

in-a-while treat.

 

Cream of Cashew Soup

 

2 Tbs (30 ml) CF margarine

3 Tbs (45 ml) finely chopped celery

3 Tbs (45 ml) finely chopped onion

3 Tbs (45 ml) all-purpose (GF) flour blend

4 cups (1 L) vegetable stock

1 cup (250 ml) rice milk (or other milk sub)

1 1/2 cups (375 ml) finely chopped salted cashews

Salt and freshly ground pepper to taste

Paprika for garnish

 

Heat the margarine in a saucepan over moderate heat and saute

the celery and onion until tender but not brown, about 5 minutes.

Stir in the flour and cook for 3 minutes. Add the chicken stock,

milk, and chopped cashews and bring to a boil, stirring frequently.

Adjust the seasoning with salt and pepper and serve garnished

with a sprinkle of paprika. Serves 4 to 6.

 

Bon appetit from the Chef at Worldwide Recipes