Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------VEGETARIAN TIMES; JAN 95-----------------------
6 c Vegetable stock or water 1/2 ts Crushed dried tarragon
1 lg Onion; coarsely chopped 3/4 c Cashews; lightly toasted
1 md Carrot; coarsely chopped 3 ts Lemon juice
1 sm Cauliflower; divided into fl Salt; to taste
4 Cl Garlic; coarsely chopped 1 tb Fresh parsley; minced
Black pepper; to taste

Combine stock or water, onion, carrot, cauliflower and garlic in a
soup pot Bring to a simmer and cook until very tender, about 20
minutes. Add pepper tarragon; remove from heat. Cool to lukewarm.

Place cashews and enough soup to cover n blender or food processor;
puree. (Add more soup as necessary until very smooth). Pour into
bowl. Puree two- thirds of remaining soup, leaving about one-third
somewhat chunky.

Transfer cashew puree and blended soup back to soup pot. Heat gently,
then season with lemon juice and salt. Serve hot, garnished with
parsley. Makes to 6 servings.

Per serving: 145 cal; 4 g prot; 8 g fat; 14 g carb; 0 chol; 197 mg
sod; 3 g fiber; vegan

Posted on GEnie Food Wine RT Dec 21, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 01-18-95

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