Step 1
Drain the cashews from the soaking water. Place the cashews and the remainder of the cashew cream ingredients (starting with 3/4 cup water) into a high speed blender and process on the highest setting until the cream resembles heavy whipping cream. Add a touch more water (anywhere from 3/4 cup to 1 1/4 cup) to reach the desired consistency. Taste test and adjust seasonings as necessary. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to this so no need to clean)

Step 2
Cut the dark green tops from green garlic and slice crosswise into 1/2 inch thick pieces; slice bulbs and pale green stalks 1/4 inch thick chunks.

Step 3
Heat the oil in a dutch oven or soup pot over medium heat. Add the bulbs and pale green stalks and cook, stirring often until they become soft and fragrant, about 8 minutes. Add the dark green tops and continue to cook, stirring often for about 3 minutes longer.

Step 4
Add 4 cups of water and season with a healthy pinch of salt and pepper. Bring to a boil, add the peas and mint, reduce heat and simmer until the peas are tender, about 5 minutes.

Step 5
Let the soup cool slightly, then carefully add the soup to the blender (you may need to add the soup in batches) Blend the soup until smooth and creamy. Taste test and adjust seasonings as needed. Return to the stock pot and keep on low heat until ready to serve.

Step 6
Serve with a drizzle of cashew cream and salt and pepper to taste.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.