Ingredients :
- 1 1/2 cup cashews (204 g)
- 4 tsp extra virgin olive oil
- 4 medium onions (390 g)
- 4 celery stalks (250 g)
- 6 carrots (220 g)
- 6 cloves garlic (15g)
- 32 oz broccoli (14c or 900g)
- 10 cups water (2200g)
- 2 cups water (425g)
- 3 tsp salt (at least)
- to taste freshly ground pepper
Method :
- Soak cashews in water for at least 30 minutes or overnight. Quick method: boiling water over them and soak for 15 minutes.
- Add oil to large pot over medium heat
- Once hot, add diced onion and pinch of salt and sauteed for ca. 3min; in my case I chop them with my thermomix (tmx) at speed 5 for a few seconds
- Add chopped celery and carrots (in thermomix 5sec at speed 4.5)
- Sauté for another 5min.
- Add garlic (tmx speed 8) and chopped broccoli (tmx speed 4.5)
- Sauté for several minutes
- Add 10c of water, salt and pepper
- Bring to a boil and let simmer for 15min
- Drain cashews
- In blender blend cashews and leftover water until smooth without lumps. With tmx speed 10 for 2.5 min at temp 70℃
- Blend broccoli mixture while cashews are being made to cream (I used an electric blending stick)
- When consistency of broccoli resembles puree, add cashew cream and stir in well together with some added salt and pepper
- After tasting, now would be the perfect time to add final salt and pepper
- Stir and serve
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