Cream Of Cashew Pea Soup Recipe

Name: Cream Of Cashew Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 large onions, finely chopped; 2 celery stalks, chopped; 4 garlic cloves, thinly sliced; Kosher salt, freshly ground pepper; 2 cups raw cashews; 2 tablespoons raw or light brown sugar; 1 teaspoon crushed red pepper flakes; 2 pounds frozen sugar snap or green peas, thawed; 1 tablespoon malt vinegar; Thinly sliced scallions and crushed potato chips (for serving)

Servings: persons

1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

1
Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
2
Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press puree through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
3
Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
4
Serve soup topped with scallions and potato chips.
5
Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

1217

kcal

Calories

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large onions, finely chopped, 2 celery stalks, chopped, 4 garlic cloves, thinly sliced, and more.

Yes, Cream Of Cashew Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Cashew Pea Soup

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