Cashew Soup

Name: Cashew Soup
Ingredients: 1 medium onion, chopped; 2 garlic cloves, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup salted roasted cashews (4 1/2 ounces); 1 tablespoon tomato paste; 1/4 teaspoon cayenne, or to taste; 3 1/2 cups reduced-sodium chicken broth (28 fluid ounces); Garnish: fresh cilantro; cashews

10 ingredients

1 steps

Ingredients

1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salted roasted cashews (4 1/2 ounces)
1 tablespoon tomato paste
1/4 teaspoon cayenne, or to taste
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
Garnish: fresh cilantro; cashews

Directions

1

Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and puree with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.