Cream of Cashew Pea Soup
A luxuriously creamy soup made with sweet peas and cashews, slow-cooked with onions and aromatic vegetables. This velvety soup is finished with a crispy potato chip topping and fresh scallions for the perfect balance of textures.
Ingredients
- •¼ cup olive oil
- •2 large onions
- •2 stalks celery
- •4 cloves garlic
- •to taste kosher salt and 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
- •1 tablespoon malt vinegar
- •for garnish scallions and potato chips
Cooking Instructions
- 1.
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.
40 min
- 2.
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.)
15 min
- 3.
Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
5 min
- 4.
Serve soup topped with scallions and potato chips.
2 min
- 5.
Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.