Summer Jerusalem Artichoke Soup
2T olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 cup cashews
1 cup soy milk
4 cups water or veggie broth
2 pounds Jerusalem artichokes, scrubbed well, sliced thin
1 teaspoon salt
1 teaspoon pepper
red pepper flakes, to taste
In medium pot over medium-low heat, warm oil and add onions and garlic. Stir occasionally. Do not brown. Cook until onions are translucent, about 10 minutes. Add basil and oregano.
Meanwhile, combine cashews and soymilk in a blender or food processor. Blend until smooth and creamy. Set aside.
Add artichokes, salt, and pepper to pot and enough broth to cover. Turn the heat to medium and simmer, covered, until artichokes are tender, about 20 minutes.
Using a slotted spoon, scoop artichokes out and blend them well in your blender or food processor. Blend until it’s as smooth or chunky as you prefer. Stir back into broth. Add cashew mixture and stir until well combined. If soup is too thick, add additional water or broth to taste. Add red pepper flakes. (I like mine fairly spicy. Taste after each 1/2 teaspoon, allowing time for the heat to work its way into the soup. 1 or 2 teaspoons is usually plenty.)
Delicious served cold, with steamed asparagus or green beans.