Cashew Onion Soup
1 quart organic chicken broth
1½ cups filtered water
2 cups cashews, ground fine
2 small onions, chopped
3 tablespoons cold-pressed, extra-virgin olive oil
2 teaspoons marjoram
2 teaspoons thyme
1 tablespoon chives, minced (for garnish)
Grind the nuts in a coffee grinder until very fine.
In a large skillet, sauté the onions in oil on medium-high heat until translucent. Remove from heat and allow to cool slightly.
Transfer the nuts and onions to a blender with remaining ingredients and blend until smooth.
Transfer to a soup pot and simmer on medium heat for 20-30 minutes. Serve warm, garnished with minced chives.
Substitutions: You can substitute the cashews with almonds.