Soup Recipes > Carrot, Apple and Cashew Nut Soup
1 large onion, peeled and chopped
1 small potato, peeled and chopped
1 large cooking apple, peeled, cored and chopped
4 tablespoons butter
2 pints vegetable bouillon
1/4 cup broken cashew nuts
seasoning to taste
(see measure conversions for more information)
- Fry the vegetables and apple for 5 minutes over a very low heat, stirring occasionally.
- Add the remaining ingredients and bring to the boil.
- Cover and simmer for 30 minutes until the vegetables are just tender.
- When cool, blend in a blender.
- Reheat to serving temperature and adjust seasoning to taste.
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Comment Script
How to make carrot, apple and cashew nut soup:
The natural affinity of carrot and apple with the mellow flavor of cashew nut.
Ingredients
4 large carrots, peeled and chopped1 large onion, peeled and chopped
1 small potato, peeled and chopped
1 large cooking apple, peeled, cored and chopped
4 tablespoons butter
2 pints vegetable bouillon
1/4 cup broken cashew nuts
seasoning to taste
(see measure conversions for more information)
Method
- Melt the butter in a large saucepan.- Fry the vegetables and apple for 5 minutes over a very low heat, stirring occasionally.
- Add the remaining ingredients and bring to the boil.
- Cover and simmer for 30 minutes until the vegetables are just tender.
- When cool, blend in a blender.
- Reheat to serving temperature and adjust seasoning to taste.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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