Soup Recipes > Celery and Cashew Nut Soup
1 medium sized potato, peeled and chopped
1/2 head celery, wash, remove leaves and chop
2 tablespoons butter
3 tablespoons broken cashew nuts
1 1/4 pints vegetable stock
3/4 pint milk
seasoning to taste
(see measure conversions for more information)
- Sauté the prepared vegetables gently until the onion is transparent.
- Add the cashews and continue cooking for 5 minutes, stirring frequently.
- Add the stock, bring to the boil, cover and simmer for 20 minutes.
- Add the milk and allow to cool slightly.
- Blend in a blender.
- Reheat to serve and add seasoning to taste.
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Comment Script
How to make celery and cashew nut soup:
A smooth blend of cashew nut and celery.
Ingredients
1 medium sized onion, peeled and chopped1 medium sized potato, peeled and chopped
1/2 head celery, wash, remove leaves and chop
2 tablespoons butter
3 tablespoons broken cashew nuts
1 1/4 pints vegetable stock
3/4 pint milk
seasoning to taste
(see measure conversions for more information)
Method
- Melt the butter in a large saucepan.- Sauté the prepared vegetables gently until the onion is transparent.
- Add the cashews and continue cooking for 5 minutes, stirring frequently.
- Add the stock, bring to the boil, cover and simmer for 20 minutes.
- Add the milk and allow to cool slightly.
- Blend in a blender.
- Reheat to serve and add 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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