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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
2 tablespoons butter |
3 tablespoons finely chopped celery |
3 tablespoons finely chopped onions |
3 tablespoons all-purpose flour |
4 cups chicken stock |
1 cup milk |
1 1/2 cups finely chopped salted cashews |
salt & freshly ground black pepper |
paprika (to garnish) |
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.
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