FarEastRed (westcoastred) wrote in vegancooking,

A Failed Experiment Saves My Cream of Broccoli

Inspired by the previous post, I attempted cashew cream cheese. It turned out . . . interesting. But, on a whim I added it to my "cream" of broccoli soup, and it was deeeelicious! So,

For the cashew whatever, you'll need:
~3/4 cup finely ground, sifted cashews
~1/2 cup tofu
~juice of one lemon (although, I'd use half, it turned out too tart)
~salt to taste
**blend with half the cashews and everything else, then stir in the rest of the cashews. Put in the fridge.

For the soup, you'll need:
~1 medium head of chopped broccoli (peel the stalk, and chop that, too)
~half of a yellow or white onion, chopped
~two cloves of minced, or very finely chopped garlic
~1 small potato
~2 cups plus 2 Tbsp broth
~2 Tbsp oil
~2 bay leaves
~pinch dried thyme
~1 tsp crushed dried rosemary
~salt and pepper to taste

In an iron skillet, saute the onion in the oil over medium/high heat with a bit of salt and pepper. As soon as the onion starts to go clear, turn the heat down to low, add the broccoli and garlic, and saute for about 15-20 minutes, stirring often. I added a bit more s&p at this juncture. Meanwhile, boil the potato (peeled if preferred) with a bit of salt. When the potato falls apart if poked, puree with the 2 tbsp broth. When the broccoli just barely starts to brown, turn off the heat, and stir in the broth. Reserve about 1 1/2 cups of mixture and blend to a slightly chunky consistency. Pulse-blend the rest very lightly to give the soup a varied texture. Put the soup in a pot with the pureed potato and herbs over low heat, cover, and simmer lightly for about five minutes, stirring occasionally. Stir in the cashew concoction, taste, adjust as needed, and serve.
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