Cream Of Cashew Soup
This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Steps
Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown , about 5 minutes.
Stir in the flour and cook for 3 minutes.
Add the chicken stock , milk , and chopped cashews and bring to a boil , stirring frequently.
Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika.
Serves 4 to 6.
Ingredients
butter, celery, onions, all-purpose flour, chicken stock, milk, salted cashews, salt & freshly ground black pepper, paprika