Cream of Broccoli Soup
In a blender or food processor, combine the cashews and one cup of the stock. Blend until smooth.
In a large pot add the remaining stock, potatoes and onions. Bring up to the boil, them simmer for 5 minutes before adding the broccoli and basil.
Simmer until the potatoes are very tender then stir in the reserved cashew mixture and season to taste.
Remove from the heat and puree the soup in batches.
Put back on the heat and stir in the cream cheese until soup is hot and smooth.
Serve hot with cheese toasts.
Recipe Hints and Tips:
- MMMMMM now you can enjoy this wonderful cream of broccoli soup!
- Cream of Broccoli Soup is suitable for freezing. Cool to room temperature and seal in ziplock bags for up to three months.