Paired with an IPA
Do you know what I absolutely hate?
I hate it when someone tells me I can’t do something based on the seasons. It’s like wearing white after Labor Day. Really? Is this really that important? Who cares if I want to wear white at Christmas time. The same can be said for slow cooker and soup recipes. Maybe I’m being a big old baby. I never did take “no” very well growing up. I wouldn’t say I was a spoiled brat, I would just throw things when someone told me “no.”
Kidding. I’m totally kidding. I didn’t throw things. Well, not always. ;)
Anyway, the point of this whole venting sesh is that I hate it when someone tells me I can’t eat something when I want to eat it. There are so many AMAZING spring and summer ingredients out there that make great soup components. I know that soup is mostly thought of as a hot dish, but that doesn’t mean I can’t indulge in the summertime right?
As a result, I decided I would share this recipe with you even though it’s the middle of May. I made a variation of this spring pea soup for Easter and everyone want crazy for it. When I made it for Easter, it was made mostly of peas. When I saw how beautiful the asparagus looked at the market the other day, I knew I had to make asparagus the primary component. Watercress and some cashew cream bring the whole thing together.
I dedicate this spring pea soup to spring and summer. Let’s bring back spring and summer soups! Besides, this soup is also soooo delicious chilled. So there.
Recipe is below! I hope you guys had a wonderful weekend! xo
You will need about 24 hours in advance to prepare this recipe as the cashews have to soak overnight. Please consider this before you begin the recipe.
- 3 tablespoons olive oil
- 1 bunch of asparagus, ends trimmed and cut into 1-inch pieces
- 1 large yellow onion, chopped
- 3 stalks of celery, chopped
- 2 cloves of garlic, finely minced
- 8 cups vegetable broth
- 1 bay leaf
- 2 cup fresh or frozen green peas
- 2 cups fresh watercress
- 1 1/2 cups cashew cream (see recipe below soup recipe)
- salt and black pepper
- chopped fresh parsley or micro greens (for garnish)
- 3 cups raw cashews
- In a large dutch oven or stock pot, heat the olive oil over medium heat. Add the asparagus, onion and celery. Cook until tender, about 12-14 minutes. Stir in the garlic and cook for an additional minute. Add the vegetable broth and bay leaf. Bring to a boil and the reduce the heat to a simmer. Simmer for 40-45 minutes. Remove the bay leaf and stir in the peas. Cook for and additional 5 minutes to warm up the peas.
- In batches, transfer the soup to a high-powered blender and add the watercress. Blend on high for about a minute each batch and then return to the stock pot. Stir in the cashew cream (see below). Season with salt and black pepper and cook for and additional 20 minutes.
- Garnish with additional cashew cream and fresh parsley or micro greens. Serve and enjoy!
- NOTE: This soup can also be served chilled. Follow all of the instructions up to the garnishing step. Place it in an airtight container and refrigerate for a day before serving.
- Place the cashews in a bowl and submerge in water. Cover and let soak overnight.
- Once the cashews have soaked, transfer them to a high-powered blender. Cover the cashews with just enough water to submerge. Blend on high for 2-3 minutes or until completely smooth.
- Strain the cashew cream through a mesh strainer to get rid of any chunky bits if necessary.
- The cashew cream with store in the refrigerator for about 1 week.