Guest guest Posted June 8, 2006 Report Share Posted June 8, 2006 This soup is so rich and creamy you will think it's loaded with cream and butter. It's great cold the next day and reheats very easily. This recipe makes a good sized pot full and is great for a quick hearty meal. 8 well scrubbed medium potatoes 1-2 large onions chopped 2 stalks of celery cut small 1 tsp salt, 1/2 tsp each garlic powder, sweet basil and oregano. 1 cup frozen or canned corn water to just barely cover the potatoes cook till potaotes are just tender, then add the 'cream' and salt to taste. Cream: 1 cup raw cashews (well rinsed in hot water) 1 - 1 2/2 cup water. put in blender and blend for at least 3-4 minutes ( do not try to shorten this time!)should be very creamy and quite thick, about the consistancy of hot pudding. add water if needed during blending Quote Link to comment Share on other sites More sharing options...
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