Ingredients for Cream of Cashew Pea Soup

• 60ml olivolja

• 2 large onions, finely chopped

• 2 celery stalks, chopped

• 4 garlic cloves, thinly sliced

• Koshersalt, nymalen peppar

• 400g raw cashews

• 2 tablespoons raw or light brown sugar

• 1 teaspoon crushed red pepper flakes

• 900g frozen sugar snap or green peas, thawed

• 1 tablespoon malt vinegar

• Thinly sliced spring onions and crushed crisps (for serving)

Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30–40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 725ml water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10–15 minutes.

Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 1675ml soup.)

Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.

Serve soup topped with spring onions and crisps.

Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

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