Category
Soup
Prep Time
15 minutes
Cook Time
30-45 minutes
Author
Bonna Moon
Even if you'd typically use dairy cream, give this cashew cream a try! It keeps the soup light and won't curdle with the lemon juice. Feel free to add other veggies, too, like peas, celeriac, parsnips, or turnips.
Ingredients
2 TBS Olive Oil
4 boneless, skinless Chicken Thighs
1 medium White Onion, diced
1 medium Shallot, diced
3-4 Carrots, chopped
2 stalks Celery, diced
½ tsp dried Parsley
½ tsp dried Basil
¼ tsp dried Oregano
¼ to ½ tsp Smoked Paprika
4 cloves Garlic, minced
1c. Semi-Sweet White or Red Wine or a Nutty Beer
6-8c. Chicken or Veg Broth
1 package Orzo
Cashew Cream
1c Raw Cashews
¼ c Nutritional Yeast
1 ½ c Water
Juice of 1 Lemon
Cashew Cream
Directions
In a blender, combine all ingredients for cashew cream and run until smooth. Set aside.
Heat oil in a large saucepot over medium-high heat and cook the chicken thighs for about 4 min per side, or until cooked through.
Remove chicken from pot. Once cooled, shred or dice. Set aside.
Add your chopped veg, herbs and spices into the sauce pot. Add sea salt and fresh cracked black pepper and sauté until the onions are translucent and the carrots are starting to soften.
Deglaze with wine or beer (or use some of your broth), scraping the bottom of the pot.
Add the broth and chopped chicken thighs back into the pot along with any collected drippings. Bring to a boil, then add orzo and cook for 10 min., stirring occasionally.
Stir in cashew cream and turn the heat down slightly. Cook until you reach your desired thickness, stirring frequently.
Serve with sourdough toast, and store any leftovers in an airtight container in the fridge.