Wednesday, November 01, 2006

Soup of the Day: Cashew Potato with Dill

A rich, savory soup made delicious
by the addition of roasted cashews.

Cream of Potato Soup

In a soup kettle, saute':

2 onions
2 tsp. garlic, minced


8 - 10 potatoes, diced

Cover with water and simmer until potatoes are tender.
Set aside.

In a casserole dish, place:

2 cups raw cashews, washed

Roast at 350 degrees for about 20 minutes.
They should be lightly browned, but not really dark.

In a blender or food processor,whiz together:
cashews, potato mixture, and:

4 cups plain soymilk

Add seasonings:

salt to taste
fresh dill
additional onion and garlic powders if desired

Rewarm and serve.
Garnish with fresh dill springs or parsley and enjoy.

1 comment:

  1. Soup looks yummy and I like your new format


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