Cream of Cashew Soup

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            FOOD FUNNY
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Thanks to A. J. Allred for this sage reminder:

It is, of course, entirely possible to cook without using wine. It is
also possible to wear suits and dresses made out of gunny sacks,
but who wants to? - Morrison Wood (1949) "With a Jug of Wine"

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            TODAY'S RECIPE
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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.

Cream of Cashew Soup

2 Tbs (30 ml) butter
3 Tbs (45 ml) finely chopped celery
3 Tbs (45 ml) finely chopped onion
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) chicken stock
1 cup (250 ml) milk
1 1/2 cups (375 ml) finely chopped salted cashews
Salt and freshly ground pepper to taste
Paprika for garnish

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.
Received on Tue Mar 28 08:55:59 2006