• Soak 1/2 CUP of raw cashews overnight in filtered water, or at least 6 hours then drain. (Will plump to almost 1 cup.)

  HALF will be used for the Crema - HALF for the Soup.

Cashew Crema:

• To the carafe of a blender: Add HALF of the soaked raw cashews with 1/4 cup coconut milk and 1/4 cup filtered water. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt. Blend all on low to high speed until very creamy and smooth, about 30 seconds. Set aside.

Asparagus Soup:

• In a 3 quart heavy pot, add coconut oil, turn on low heat. When warm, add garlic and celery, stir. Add 3 cranks of fresh pepper and a pinch of sea salt. Cook, stirring for 2 minutes. Add 3 1/2 cups of chopped asparagus and stir.

  Will reserve 1/2 cup of the asparagus for garnish.
• Raise heat to medium and cook, stirring 3 minutes until asparagus is crisp tender, yet still bright green.
• Add vegetable broth and coconut milk. Bring to a boil, cover, reduce to a low simmer and cook for just five minutes. Remove from heat. Add 1/2 of the reserved soaked cashews and frozen peas.
• Stir and let stand 3 minutes. Place in the carafe of a blender. Blend from low to high heat until smooth, about 1 minute. Taste for salt (will depend on the saltiness of your broth.)

To Serve:

• Steam the reserved 1/2 cup sliced asparagus until tender crisp, then dry.
• Pour the warm soup into individual bowls. Using a small spoon – drizzle the white Cashew Crema in the center.

  OPTION: Curry Crema: Add 1/2 teaspoon curry powder and a pinch of turmeric to HALF of the crema. Drizzle Curry Crema on soup as well.
• Top with steamed asparagus. Add a fresh herb of your choice – I used fresh chives which have sprouted in my garden.