I have made this recipe probably more than 50 times, and I have yet to find anyone who doesn’t like it. Plus, it’s so simple you can have it on the table in minutes. It comes from my Aunt Karen, who is a healthy and imaginative cook, (and was making kale salad before I’d seen it anywhere else). The cashews give it a rich, creamy flavor, and the peas make the soup taste nice and fresh. Perfect for springtime. I made it for dinner tonight!
1 cup of boiling water
2 cups of frozen peas
1 1/2 teaspoons of salt
3/4 cup raw, unsalted cashews
1 tsp onion powder (or small piece of fresh onion)
3 cups of water
Boil 1 cup of water in a pot on the stove. Add peas to the boiling water, and quickly bring to a second boil and cook for about 2 more minutes.
Meanwhile, add cashews and a small amount of the 3 cups of water (maybe 1/8 of a cup) to a strong blender. Blend until smooth. Add the partially cooked peas (including the cooking water). Add the remaining ingredients and blend. Finally, add the remaining water until the mixture is creamy and smooth. Pour back into the pot and heat gently, but don’t cook further. Serve immediately.
Note: If you use a bit less water for a thicker soup, decrease the salt proportionally.