Cashew Soup
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 medium
Onion (chopped)1 tsp
Salt1 tsp
Black Pepper1 tbsp
Olive Oil1 tbsp
Tomato Paste1 tsp
Cayenne (to taste)Directions:
1
Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes
2
Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute
3
Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute
4
Season soup with salt
5
Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes
6
Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute
7
Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute
8
Season soup with salt