Sunday, August 31, 2014

asparagus soup

This is such a delicious soup, creamy with hints of fresh herbs and the most faint cumin aroma. Often recipes call for soaking cashews overnight, but I think they work just fine soaking for about an hour.

1 bunch of asparagus, about 25 spears
1/4 cup chopped raw cashews
2 TB chopped red onion
2 cloves garlic, chopped
1/4 tsp cumin seed
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 1/2 cup vegetable broth, maybe a bit more

Soak the cashews in some water and set aside, for about an hour.
Trim the tough ends of the asparagus by letting each spear break where it will give easily when bent, then roughly chop.
Drizzle about a tablespoon of vegetable oil in a pot, raise the heat and sauté the asparagus, red onion, garlic, and cumin seed, with a pinch of salt, for about 3-4 minutes. Add the broth and fresh herbs, and bring to a boil. Reduce the heat and cover and cook until the asparagus is done, about 8 minutes.

In a high speed blender, process the soup until smooth. Return all but about a cup of the soup to the pot. Drain the cashews and add to the blender. Process until smooth, scraping down the sides if necessary. Return to the pot and gently heat. The cashews will thicken the soup, add a little extra broth if necessary.
makes enough for two

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