Latest revision as of 16:28, 26 March 2011

Makes: 1 pudding

Active Time: 20 minutes

Total Time: 1 hour 20 minutes

From: A piece of paper

Ingredients

2 tbsp. butter

1 cup sugar

1/4 cup flour

3 eggs, separated

1 1/2 cups cream

1/4 cup lemon juice

Directions

Step 1

Place cashews in medium bowl with 2/3 cup of the water, which should be justenough to cover them. Let soak while you prepare the rest of the soup, or for 2 hours if time allows.

Step 2

In a large saucepan, heat oil over medium heat. Add leek, garlic, and mushrooms and cook for 3 minutes,stirring frequently. Mix in peas, thyme,cumin, and salt; cook 1 minute more. Add remaining 4 cups water, bring to a boil, then reduce heat and simmer, covered,for 15 minutes.

Step 3

Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat.

Step 4

Transfer cashews and water to a blender or food processor and blend until verysmooth. Transfer back to the soaking bowl. Puree the soup in a blender or foodprocessor, or use an immersion blender. Return soup to the pan and stir in cashewcream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish eachwith 1/2 tsp. of the remaining zest and a sprig of thyme, if using.