CREAM OF CASHEW PEA SOUP

Cream of Cashew Pea Soup image

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

Previous Next

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)

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.

*** Explore more Cream Of Cashew Pea Soup Recipes »

Comment
Leave a comment

Raphael Fernandez

[email protected]

Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.

Abdurreman Khan

[email protected]

This soup is an acquired taste. I personally didn't enjoy the combination of cashews and peas, but others might.

Mayer David

[email protected]

I would not recommend this recipe.

Mhiz Charity

[email protected]

This soup was a disappointment. The cashews didn't blend well with the peas, resulting in a grainy texture.

Safiyah Jamila Ahmed Sorio

[email protected]

I found this soup to be too thick and heavy. It needed more liquid to balance out the flavors.

Nelson Sanatar

[email protected]

Meh.

SHAKA KYAMUNDU

[email protected]

Not bad, but not amazing either. The soup was a bit bland for my taste, even after adding extra spices.

Maameadjoa Eli

[email protected]

This soup is a delightful blend of flavors and textures. The cashews give it a creamy richness, while the peas add a pop of freshness. I would definitely recommend this recipe.

Brenda Presley

[email protected]

I love how the cashews give this soup a creamy texture without the heaviness of cream. It's a healthy and satisfying meal.

Tameca Brown

[email protected]

A creative twist on classic pea soup. The cashews add a unique richness and creaminess that takes this dish to the next level.

Rups Dhakal

[email protected]

Creamy, comforting, and packed with flavor, this soup is a must-try for cashew and pea enthusiasts. The recipe is straightforward, making it perfect for weeknight dinners.