So in a moment of inspiration, I threw together this creamy soup recipe yesterday afternoon. It was based off of a standard bean soup recipe that my mom has been wanting to make. We’ve been planning on making this for a while so we’ve had all these dried beans sitting around in the house forever (by “forever” I mean a month and a half or so) and I decided it was time to do something about it!
That, and my selection of beans at home is running dangerously low…
But I’d say this turned out pretty well- I mean look how pretty that cashew chive cream is? And those cremini mushrooms! Yum! I had posted on my Facebook page (What? You aren’t a fan of my Facebook Page? Then check it out here!) with images of a few recipes I plan on posting soon and this was the on you guys chose to see first so I hope you enjoy! It’s creamy and filling and just right for that transition from winter to spring.
White Bean Soup with Cashew and Chive Cream with Sauteed Mushrooms – Serves 4-6
2 Cans (or 4 Cups cooked) of Great Northern Beans
1 TBSP Oil
1/2 Medium Yellow Onion, chopped
2 Garlic Cloves, minced
4 Cups Low Sodium Vegetable Stock
1 Large Rosemary Sprig, minced
1 tsp Fresh Thyme, minced
1 Bay Leaf
Salt + Pepper
Cashew and Chive Cream:
1/4 Cup Raw Cashews
1/4 Cup Water
1/8 Cup Fresh Chives
1 TBSP Oil
1 tsp Balsamic Vinaigrette
1/4 tsp Smoked Paprika
3 Cremini Mushrooms, sliced
Soak Cashews in water for 30 minutes up to overnight.
Add 1 TBSP of oil to a heated a pan, then add onion and garlic and saute until onion is semi- translucent. Add beans, vegetable stock, rosemary, thyme, bay leaf and salt and pepper to taste. Simmer for 20 minutes. Remove bay leaf and blend soup in a large blender, adding water if needed until desired thickness is reached.
While the soup is cooking drain cashews and toss them into a blender with chives and 1/4 cup water. Blend until smooth and set aside.
In a small bowl mix together ingredients for mushrooms, then add to a heated pan and saute until mushrooms are soft and begin to let out their juices. Set aside.
Serve soups with drizzled cashew cream on top, mushrooms and sprinkled paprika.