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Cream of Cashew Soup




Source of Recipe


Brenda-Lee --from Chef at Worldwide Recipes


Recipe Introduction


I think the next time I will put more oomph in the seasonings and use a bay leaf during the simmering. BL If you aren't GF, you can use regular flour. BL

This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Bon appetit from the Chef at Worldwide Recipes


List of Ingredients




2 Tbs (30 ml) CF margarine
3 Tbs (45 ml) finely chopped celery
3 Tbs (45 ml) finely chopped onion
3 Tbs (45 ml) all-purpose (GF) flour blend
4 cups (1 L) vegetable stock
1 cup (250 ml) rice milk (or other milk sub)
1 1/2 cups (375 ml) finely chopped salted cashews
Salt and freshly ground pepper to taste
Paprika for garnish


Recipe



Heat the margarine in a saucepan over moderate heat and saute
the celery and onion until tender but not brown, about 5 minutes.
Stir in the flour and cook for 3 minutes. Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently. Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.