Tomato bisque with cashew cream

Ingredients:

Soup

• 55 g of margarine
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 1 stalk of celery, chopped
• 3 crushed garlic cloves
• 2 tbsp. flour
• 5 cups vegetable broth
• 1 can (800 g) of canned whole tomatoes, roasted over a fire, with juices
• 1 tbsp chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1.5 cups cashew cream, recipe below

Cashew cream

• 2 cups whole raw cashews

Preparation:

1. Place a large saucepan over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking, stirring, until the flour is lightly browned, about 2 minutes.
2. Add the broth, tomatoes with their juices, parsley, thyme, and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer for 30 minutes. Season with salt and pepper to taste. Add the cashew cream and continue cooking for 10 minutes, keeping the soup from boiling vigorously. Remove and discard the bay leaf.
3. Pour the soup into a blender or food processor in batches and blend on high power for several minutes until very smooth. Ladle into bowls and serve.
4. Cashew cream:
   Yield: 2 and 1/4 cups
   
   Place the cashews in a bowl and pour cold water over them, covering them completely. Cover with a lid or plastic wrap and refrigerate overnight.
5. The next day, drain the cashews and rinse under cold water. Place the nuts in a blender with enough fresh cold water to cover. Blend on high speed for a few minutes until smooth. Strain the cream through a fine sieve. Store in the refrigerator for 2 weeks or in the freezer for up to 3 months.