ARTICHOKE SOUP WITH CASHEW CREAM
Author: Clean Team
Recipe type: Dinner
Serves: 4
Ingredients
- 2 tsp. extra-virgin olive oil
- 2 leeks, white parts only, cleaned and chopped
- 1 cup diced onion
- 1 Tbl. fresh minced garlic
- 12 ounce frozen artichoke hearts
- 2 cups cauliflower, chopped
- 12 cups artichoke broth* (or vegetable broth)
- 1 cup cashew cream (see recipe below)
- ¼ cup fresh lemon juice
- 1 Tbl. herbes de Provence
- Salt and pepper to taste
Instructions
- Place a large stock pot over medium heat. Add olive oil, leeks, onion, and garlic. Saute until the onion is soft but not brown.
- Add artichoke hearts, cauliflower, and broth to the pot. Bring the liquid to a strong simmer and cook until the cauliflower is tender when pierced with a fork, about 10 minutes.
- When the cauliflower is cooked through, reduce the heat to low. Blend the soup until smooth using a stick blender or by carefully transferring batches of soup to a blender.
- When the soup is smooth, stir in the cashew cream, lemon juice, and herbes de Provence. Heat the soup until all the ingredients are warmed through, but do not simmer. A strong simmer or boil will break the cashew cream apart. Taste the soup and add salt and pepper as necessary. If you used an unsalted artichoke broth it will take a good amount of salt and pepper to season the soup.
- Serve warm. Leftover soup will keep in the fridge for up to a week.
- CASHEW CREAM
- Place the raw cashews in a medium bowl and cover them with water. Let the cashews sit overnight.
- The next day drain and rinse the cashews under plenty of fresh water. Put the cashews in a high powered blender and add enough water to cover them by 1 inch. Blend on high speed for several minutes until the cashews are smooth and creamy.
- If you have a weak blender it might be necessary to strain the pureed cashews through a fine mesh sieve to get rid of the larger pieces. The cashew cream will keep in the fridge for 3 days or can be frozen.