Oh, hello pea season! We meet again! Ah peas…… the itty bitty green Spring round goodies. Do you love em? Or do you hate em? I happen to LOVE EM! Obvs. Well, if you love em, like me, you’ll adore this creamy, silky, chilled pea cucumber cashew soup with mint. It’s loaded with pea flavor, creamy from the cashew, bright and refreshing from the cucumber and mint, and totally vegan. YAY!
This soup, it leaves with you some extra condensed pea soup to thin out and eat hot! The first batch, is the strained, silky, chilled soup. The second, is what remains after the straining. Still totally delicious, and with some extra vegetable stock and salt and pepper added, is pretty awesome warmed up. Basically a soup made out of pea soup pulp. Totally weird? Hmmmm……. maybe, but I thought it was awesome! Why throw it away right?!
ALRIGHT FRIENDS! THE GAME OF THRONES FINALE! Whoa, whoa, whoa. I won’t reveal anything that happened, but let’s just say as a book lover, I have been waiting for an episode like this! It’s about freakin time this season blew up! Right at the end, like always.
Arya Stark. I love you. And I want to name my children after you. Like ERRRRRRRYBODY else in the freakin world right now. What can I say? I’m a trend follower! And the Jon Snow story line!!!! Pretty true to the books actually. I’ve got my theories about what’s next for him. Like this one!
- 1 cup raw unsalted cashews
- 1 Tablespoon olive oil
- 2 shallot cloves, finely diced
- ½ cucumber, peeled, seeded, and sliced. About 1¼ cups
- 1 Tablespoons chopped fresh mint
- 3 cups shelled fresh or frozen peas
- 2 cups water
- 1 cup vegetable stock
- The juice of ¼ of a lemon, plus more for serving
- Salt and pepper
- ½ cup toasted cashews for serving
- ½ cup shelled fresh or frozen peas, thawed, for serving
- Place raw cashews in a jar with tightly fitted lid. Top with enough water to cover. Refrigerate 8 hours or overnight. Strain.
- Heat olive oil in a cast iron dutch oven over medium heat. Add shallot and cook until browned, about 2 minutes.
- Add cucumber and soaked cashews to pot and cook until browned, about 5 minutes. Add peas and mint and cook until peas are quite soft, about 3 minutes.
- Add water and vegetable stock to pot. Bring just to a boil, then remove from heat. Puree with an immersion blender until very smooth. Add the lemon juice and season with salt and pepper.
- Strain through a fine mesh sieve, then strain again. Set pulp aside for another use and refrigerate soup for at least 30 minutes.
- Serve soup topped with toasted cashews, peas, and a lemon wedge.
Now, don’t forget to use the pulp to make a new batch of soup for cooler nights!