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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 tablespoon olive oil
- 2 cups Spanish onions, chopped
- 1 cup celery, chopped
- 4 cups russet potatoes, peeled and chopped
- 2 cups leeks, chopped (use white part only)
- 5 cups water
- 12 cup cashews (soaked)
- salt and pepper, to ta
Method
- Heat oil over med.
- heat.
- Add Olive oil and heat until hot but not smoking.
- Add onions and saute until translucent.
- Add celery, potatoes and leeks and heat, stirring, until vegetables begin to siften.
- Add water, bring to a boil.
- Reduce to simmer and cook until vegetables are tender.
- Remove from heat and put in a blender or food processor along with cashews and puree until smooth.
- Strain thru a fine mesh sieve and season to taste.
