Creamy broccoli cashew soup

Broccoli Cashew Soup

I was inspired to create this soup by the beautiful broccoli at the farmers' market and a conversation with a fellow food enthusiast.  I mentioned having the soup long ago and he asked that I try to create a version for my blog.

The result is quite lovely.  Many layers of flavor and texture that provides bursts of broccoli and cashew.

Creamy Broccoli Cashew Soup
Serves 2-3 

• 2/3 cup cashews soaked in water for 4 hours
• 1 medium potato cut into 1 inch cubes
• 2 1/2 cups broccoli florets 
• 1 medium shallot finely chopped
• 1/2 medium sweet onion finely chopped
• 2 vegetable bouillon cubes
• Fresh thyme and oregano tied together in a bouquet garni
• 1 clove of garlic, peeled and left whole
• 2 bay leaves
• Olive oil
• Salt and pepper

-Place clove of garlic and bay leaves in a pot, fill with water to the bottom of the steam basket.

-Steam the broccoli for 4-5 minutes until al dente.  Remove the florets from the water and rinse with cold water in a colander.

-Add the thyme, oregano and potato to the pot and cover with 3-4 cups of water.  Return to a boil and cook until potatoes are tender, approximately 10 minutes

-As the potatoes cook, saute the shallot and onion in olive oil for 5 minutes until soft, add the drained cashews for 2 more minutes.

-Turn off the heat, discard the garni and bay leaves and remove the potatoes from the water, add bouillon cubes and stir.

-Place 1/2 of the broccoli, potatoes, and cashew, shallot saute into a blender or cuisinart with 1 1/2 -  1 3/4 cups of the vegetable broth.  Puree until mostly smooth with a little texture remaining.  Salt and pepper to taste.  Repeat with the other half of the ingredients.

-Enjoy with some crusty bread.