Cream of Broccoli Soup

• 2 ½ cups of raw cashews soaked for at least 5 hours in water
• large broccoli bunch or 1 bag frozen florets
• medium onion or ½ bag of frozen pearl onions, chopped
• ½ cup chopped celery
• garlic and onion powder, sprinkle of thyme, salt and pepper to taste
• chicken stock – 1 quart

Directions

Saute celery and onion then add chopped broccoli and 1 cup of water. Let cook until broccoli is tender. Puree drained cashews with stock until smooth. Slowly add to broccoli mix, cook slowly to
a simmer for a few minutes until thickened. Stir often, do not allow to stick to bottom. Options: chopped chives, bacon bits, any fresh herb of choice

from Diane Cook