CREAM OF CASHEW PEA SOUP
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Provided by Brooks Headley
Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- 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.
- 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 purée 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.)
- Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
- Serve soup topped with scallions and potato chips.
- Do Ahead
- Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
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Jamila Jamilamuhammed
[email protected]I didn't like this soup.
Alicious Acquah
[email protected]Not my favorite.
Sweet Heart
[email protected]This was a bit bland.
Doraemon Cat
[email protected]I love this recipe!
Gomez
[email protected]This soup is a keeper!
Graham Symes
[email protected]So good!
Unlock Frp
[email protected]Will definitely make again!
Josie Martinez
[email protected]Delicious!
Morgan Olson
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy, flavorful, and the peas added a nice pop of color. I served it with a side of crusty bread and it was the perfect meal for a cold night.
Juan Carlos Avalos
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper, and a squeeze of lemon juice, which helped a lot. Overall, it was a good soup, but I would probably make some changes next time.
Ryan Shuffett
[email protected]This was a great recipe! The soup was creamy and flavorful, and the peas added a nice touch of sweetness. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make soup.
Demi Knight
[email protected]I love this soup! It's so creamy and flavorful, and the peas add a nice pop of color and sweetness. I've made it several times and it's always a hit with my family and friends.
Rudolph Maree
[email protected]This soup was easy to make and turned out great! I used frozen peas and cashews, and it still came out creamy and delicious. I served it with a side of crusty bread and it was the perfect meal for a cold night.
Natasha Mwenda
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of cashew-based soups, but this one was creamy and flavorful without being too heavy. The peas added a nice pop of color and sweetness. I would definitely recommend thi
Anika Alamgir
[email protected]This soup was absolutely delicious! The cashew and pea combination was unique and flavorful. The texture was creamy and smooth, and the hint of lemon added a nice brightness. I will definitely be making this again!