If you’ve been following (and sipping on) our #SoupAndSauvignon supper series, you’ll know about the heartwarming buy-one-give-one campaign being run by Pesto Princess where every time someone buys a soup, they give one to the Ladles of Love soup kitchen to feed someone in need. Which means you get to feel really good about spending less time cooking. And you get to eat flavourful food.
Now, if you’re game to try something new (or perhaps you’re an old hand at it), we’d like to offer up a topping suggestion that may seem a little odd. Until you try it, that is. Ever heard of cashew nut cream? It’s silly how good it tastes, and how easy it is to make. Of course, you can opt for normal cream or goats cheese, or skip it altogether as the soup is delicious as-is.
And for the wine, may we suggest the Cape Town Wine Co. Sauvignon Blanc which is surely one Capetonians can be proud of. Described on their site as having ‘beautiful tones of citrus, pineapple, Golden Delicious apple and ripe pear on the nose’ and with a palate which is ‘light with plenty of fruit and a medium weight with a balanced acidity which translates in to a long lingering freshness’ one could taste in the glass Cape Town’s eclectic energy balancing sea air, fruit orchards, vineyards, and mountains.
P.S. It’s best to soak the cashews overnight, or in warm water an hour or more before you make it. But other than that, it’s as simple as chucking the cashews and some water in the blender and blending until smooth.
#SoupAndSauvignon Supper Instructions
Soak the Cashew Nuts (or use normal cream)
- Either overnight, or for an hour in warm water while you unwind and open the wine. (There’s a wine pun in there somewhere.)
- 1 cup cashews per family of four. (Beware if you halve it; your blender may struggle. Rather keep the excess cashew nut cream for coffee in the morning.)
Ready the Soup
- Pour the soup into a saucepan and heat slowly on a low-medium heat, stirring now and then, until it starts bubbling.
Pour the Wine
- You’ve already done it? Excellent. Cheers!
Prepare the Cashew Cream
- In a high speed blender, blend 1 cup soaked cashew nuts, ½ cup water, and a pinch of salt. Add more water if your blender struggles. It should be as thick as not-quite-runny cream.
- Heat bowls (a little hot water from the kettle works nicely) and serve soup with a generous swirl of cream, a tiny sprinkle of fresh thyme leaves, and a healthy portion of Sauvignon Blanc.