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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have just found this recipe in a book I just HAD TO BUY when I saw it today, so I haven't tried it yet, but it sounds wonderful. The recipe was actually for 'Cashew and Celery Soup' but since I prefer leeks and this was the suggested alternative ingredient, I've opted for posting this as Cashew and Leek Soup. It says on the cover that she is a passionate cook who cooks mostly with organic seasonal foods, and grows herbs and vegetables in her courtyard garden in Melbourne . Wow. From a quick scan of the book, I think I'll be sharing a few of these recipes before I get a chance to try them. Of this particular recipe, Flip says I got the inspiration for this calming soup while staying at an ashram in India . When making this soup, I use Vegetable Stock, another of Flip Shelton's recipes. Ingredients:
4 tablespoons ghee or 4 tablespoons vegetable oil |
200 g about 2 cups cashews |
8 leeks, thoroughly washed and finely chopped (the outer leaves discarded) or 4 celery ribs, diced and 4 leeks thoroughly washed and finely chopped (the outer leaves discarded) |
4 garlic cloves, finely chopped |
3 medium potatoes, diced |
2 liters water (posted separately ( vegetable stock #135453) or 2 liters stock (posted separately, vegetable stock #135453) |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Heat ghee or oil in a heavy-based pan over a medium heat and cook the cashews, garlic and leeks (or leeks and celery) until the cashews start to soften and brown.
2. Add the potato and water or stock, and cook over a medium heat for 30 minutes, or until the vegetables and nuts have softened. Season to taste with salt and freshly ground black pepper.
3. Remove from the heat, allow to cool slightly, then blend in a blender or food processor, or with an immersion blender, and serve hot with warm crispy rolls.
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