Make-Ahead Cashew Cream

Ingredients

  • 1 cup raw cashews (plus enough filtered water to submerge them)
  • 1 cup filtered water

Instructions

  1. Place cashews in a quart-sized Mason jar. Add enough water to cover the cashews by about 1 inch. Cover and soak the cashews for at least 2 hours. If soaking overnight, place the jar in the refrigerator until ready to use.
  2. Drain and discard the soaking water. Place the cashews in a blender or food processor. Add 1 cup fresh water, and purée until smooth. Set aside.

Soup

Ingredients

  • 1 lb asparagus, washed, ends trimmed, and roughly chopped
  • 3 TBSP butter or ghee
  • 2 large shallots, skins removed, diced
  • Sea salt and black pepper, to taste
  • 1 cup prepared cashew cream (see above)
  • 1 cup chicken broth
  • 1/4 cup white wine (or 2 TBSP white wine vinegar)
  • 1 cup (packed) fresh spinach leaves
  • 2 TBSP lemon juice
  • 1 tsp lemon zest
  • 1/4 cup chopped, fresh chives, for garnish

Instructions

  1. Place a bowl full of ice water in the sink.
  2. Bring a large pot of salted water to a boil. Add the asparagus, and cook for 3 minutes. With a slotted spoon, remove the asparagus and plunge it into the bowl of ice water to arrest the cooking. Discard the cooking water.
  3. To the same pot set over medium heat, add the butter. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent.
  4. Add the asparagus back to the pot and sprinkle with salt and pepper. Cook, stirring occasionally, for 5 minutes.
  5. Add the cashew cream, chicken broth, and wine. Stir to combine, bring to a boil, and then reduce the heat to a simmer.
  6. Stir in the spinach, lemon juice, and lemon zest. Simmer for 5 minutes.
  7. Using an immersion blender (or blender), carefully purée the soup until smooth. Ladle soup into serving bowls and top with the chives.