The Creamy Zucchini-Cashew Soup (page 241) must be the recipe that gave this cookbook it's name. When you taste this soup, you can't help thinking it's heavenly. Miriam's instructions are to make the cashew milk and then thicken it with rice. She says this is a "technique Julia Child developed to substitute for a roux." It really makes the soup thick and creamy. The cooking experience was easy but a little messy since I was using the blender a lot in order to get this wonderful texture. Once I tasted it, the mess in the kitchen was completely forgotten.
Thursday, February 25, 2010
Creamy Zucchini-Cashew Soup
The Creamy Zucchini-Cashew Soup (page 241) must be the recipe that gave this cookbook it's name. When you taste this soup, you can't help thinking it's heavenly. Miriam's instructions are to make the cashew milk and then thicken it with rice. She says this is a "technique Julia Child developed to substitute for a roux." It really makes the soup thick and creamy. The cooking experience was easy but a little messy since I was using the blender a lot in order to get this wonderful texture. Once I tasted it, the mess in the kitchen was completely forgotten.
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