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Creamy Soup Without Heavy Cream

Creamy Soup Without Heavy Cream

This creamy soup utilizes potatoes and cashews to create a rich texture without heavy cream. It's a comforting dish that's both light and satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 345 kcal

Ingredients
  

  • 2 tbsp olive oil for sautéing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups potatoes peeled and diced
  • 1 cup cashews soaked in hot water for 15 minutes
  • 4 cups vegetable broth
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 cup fresh parsley chopped, for garnish

Instructions
 

  • Soak the cashews in hot water for 15 minutes while you chop the vegetables, then drain.
  • Warm the olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and cook, stirring often, until soft and translucent, 5 to 7 minutes. Lower the heat if the onion starts to brown.
  • Add the garlic and stir for about 1 minute, just until fragrant. Do not let it brown, or the soup will taste bitter.
  • Add the diced potatoes and stir for 2 minutes so they are coated with the oil and aromatics.
  • Pour in the vegetable broth, raise the heat to medium-high and bring to a boil. Lower to a gentle simmer, cover and cook for 15 minutes, until the potatoes are fork-tender.
  • Add the drained cashews and simmer, uncovered, for 5 more minutes so they soften further.
  • Blend the soup in batches, filling the blender no more than halfway and leaving the lid vent open under a folded towel, until completely smooth (or use an immersion blender directly in the pot). Stop as soon as it is smooth: overworked potato turns gluey.
  • Return the soup to the pot over low heat. Season with the salt and pepper and warm for 2 to 3 minutes without boiling. Stir in the lemon juice, taste and adjust the seasoning, thinning with a little hot broth if it is too thick.
  • Ladle into bowls, sprinkle with the chopped parsley and serve hot.

Notes

Ensure the cashews are thoroughly soaked to achieve a smooth texture. If using a standard blender, blend in small batches to prevent spills and ensure safety. Adjust seasoning to taste before serving.