Many people ask how we make creamy soups without butter or cream. We answer that we have our ways. But so many people have requested old fashioned creamy soups, that we decided to use cream. Just this once. NOT!!!! Ladies and gents, meet our secret weapon… CASHEW CREAM!! It’s full of protein, magnesium, and fiber. Cashew cream fakes out even the most avid of creamy soup lovers. Did you know that cashews have the lowest fat content of all the nuts, and that 75% of their fat is the heart-healthy unsaturated kind? Did you know that when combined with asparagus it makes an AWESOME soup, that can be eaten hot or cold?? In a recent taste test, soup eaters could not tell the difference between this soup and the famous creamy asparagus soup served downtown at Le Upscale Restaurant De Francois Fancy-frois. Haven’t been there? It’s kind of fancy. So throw out the Lactaid pills and dive into this soup for the ultimate creamy asparagus experience! It’s not just a soup. It’s an experience. Just go with it…
Ingredients (in no particular order): asparagus, homemade cashew cream, celery, bay leaves, baby spinach, onion, olive oil, salt, pepper, homemade vegetable stock goodness
Soup type: Cold, Pureed
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This is REALLY good! Very creamy, I now want to use cashew cream instead of dairy cream in all of my recipes.
Very asparagussy and good!
delicious. creamy but light
All that it was promised to be: creamy but light, good cold or hot, no particular ingredient is overwhelming. I loved this soup! It just needs something on the side to give the meal some body.
This is one of the best I’ve had in a month of getting your soups. Light and rich at the same time.
My coworker who cannot eat dairy tasted it, and couldn’t believe it was really dairy-free!
Needed a tad of salt and pepper, but otherwise, really nice!
A real winner…and not to sound like Goldilocks (esp as I am a brunette), but when I tasted it cold, it wasn’t that interesting, and heated to “hot,” I couldn’t taste all the nice flavors…but at “warm,” it was fabulous.
It was fabulous. I agree with the others’ comments; it was best neither too hot nor too cold, and with the addition of a bit of salt, it was just right, perfect!!
I’ve been getting soups for a couple of months and this is my favorite so far!
I love it too — my favorite!
A little too thin for my taste.
Really loved the creaminess of this yummy soup. Thanks!
Wasn’t surprised to learn this was cashew cream, but it did leave me wondering exactly how much fat/calories are in cashew cream per tablespoon, even if good fat? (Hey, Supermom, can you help me out on this one?) And please, please tell me you also make a creamy tomato soup with said cashew cream? With fresh basil? And ripe summer tomatoes? ‘Cause that would be AWESOME.
Anyone that truly enjoys the flavor of Asparagus, and Soup, will delight in each delicious creamy spoon-full! Looking forward to the next bowl… GBJ