Cream of Broccoli Soup

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	35 minutes

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Ingredients

1	cup	cashew nuts	raw
5	cups	vegetable stock	or bouillon
2	medium	potatoes	boiling, unpeeled, cut into 1/2 inch cubes
1	medium	onion	finely chopped
1	bunch	broccoli florets	trimmed and coarsely chopped
1	teaspoon	basil	dried
1	teaspoon	sea salt	fine
1/4	teaspoon	black pepper	freshly ground

Directions

Put the cashews and 1 cup of the vegetable stock into a blender.

Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot.

Bring to a simmer, cover and cook for 5 minutes.

Stir in the broccoli and basil and return to a simmer.

Cover and cook until the potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the pepper and bring just to a simmer.

Remove from the heat, transfer about half of the soup to a blender and puree.

Return the puree to the pot and stir well.

Serve immediately.

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Member Review

No Bake Special K Candies

I was so thirlled to find this recipe on your web site. It's a quick and easy delight to make! I made these in Jr. High many many years ago, in cooking classes! I've been looking for this recipe forever ( about 15 years) and was thrilled to find it here! Thank you so much!