Source:, Andrea Bemis

Cashew Cream
1 cup raw unsalted cashews (soaked in warm water for 30 minutes)
3/4-1 cup water (start with less and add more as your blending)
2 cloves of garlic, minced
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt

2 bunches of green garlic, about 1 pound (can substitute with a mixture of yellow onions, scallions, leeks and garlic if need be)
2 Tablespoons olive oil
4 cups water
salt and pepper taste
2 cups fresh shelled peas or 2 cups frozen peas thawed
1/4 cup fresh mint, roughly chopped


Drain the cashews from the soaking water. Place the cashews and the remainder of the cashew cream ingredients (starting with 3/4 cup water) into a high speed blender and process on the highest setting until the cream resembles heavy whipping cream. Add a touch more water (anywhere from 3/4 cup to 1 1/4 cup) to reach the desired consistency. Taste test and adjust seasonings as necessary. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to this so no need to clean)

Cut the dark green tops from green garlic and slice crosswise into 1/2 inch thick pieces; slice bulbs and pale green stalks 1/4 inch thick chunks.
Heat the oil in a dutch oven or soup pot over medium heat. Add the bulbs and pale green stalks and cook, stirring often until they become soft and fragrant, about 8 minutes. Add the dark green tops and continue to cook, stirring often for about 3 minutes longer.
Add 4 cups of water and season with a healthy pinch of salt and pepper. Bring to a boil, add the peas and mint, reduce heat and simmer until the peas are tender, about 5 minutes.
Let the soup cool slightly, then carefully add the soup to the blender (you may need to add the soup in batches) Blend the soup until smooth and creamy. Taste test and adjust seasonings as needed. Return to the stock pot and keep on low heat until ready to serve.
Serve with a drizzle of cashew cream and salt and pepper to taste.