Today we're talking cream. Allow me to share a story.
Once upon a time, when I used to wear pointy high-heeled boots and pretend to be a grown-up with a real job for a great big advertising agency, I was never shy about taking advantage of the perks. Perks included having a DVD club as a client and getting to order all the movies I wanted and expense it (hence my ownership of The OC season one. Dirty Dancing, Ultimate Edition and The John Hugh's Collection) and taking clients to concerts in the company's private box.
Wow did I thank my lucky Outlook Express stars when an email came through from my client requesting to see Prince in the corporate box. Oh, joy oh bliss, those 5:30-on-Friday-total-campaign-overhaul revisions were paying off.
And so I went to the concert with a few clients, and a few peeps I worked with, including the company president.
To make a long story short, we all went to the concert and six years later, all I remember from the show was Prince's white shoes and the part where the president of the company was right behind me busting out his best sex-simulating dance moves and singing at the top of his lungs every single word to the song "Cream".
What does this have to do with the recipe? Absolutely nothing except for the use of the word 'cream'. I will share that blending nuts and seeds into things like soups and salad dressings is an awesome way to make foods incredibly creamy, without using dairy or soy.
Yield: 4 Servings
- 1 onion
- 1 carrot
- 3 stalks of celery
- 5 cups of broccoli (use the stalks too!)
- 1 tsp dried basil
- 1 cup cashews
- 6 cups water
- sea salt and cayenne to taste
- Chop up all the veggies and throw them in a pot.
- Add 5 cups of water (or more if needed to cover the veggies)
- Simmer for about 20 minutes or until broccoli stalks and carrots are tender
- In a blender, blend together cashews with 1 cup of water
- Add cashew blend to the soup, stir around.
- Blend soup together in a blender or with a hand-held until smooth and creamy.