Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
  2. Stir in the flour and cook for 3 minutes.
  3. Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
  4. Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.

Reviews

(1)
Most Helpful

This soup is BEAUUUUUTIFULL!! If you love cashews, you will love this soup, they are very prominent in this recipe. I grinded my cashews briefly in food processer, powdering some of them and leaving some of them chopped ruffly and I thought it was great for the texture. Simple is good!

rosslare September 28, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a