Broccoli and Cashew Cream Soup

Preparation

1. Cashew Cream

   Step 1

   Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

   Step 2

   Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

2. Soup

   Step 3

   Cut broccoli into 1" florets. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼" thick.

   Step 4

   Heat oil in a large Dutch oven or other heavy pot over medium. Cook leek, stirring often and reducing heat if needed to avoid leek taking on any color, until softened slightly, about 2 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add broccoli and broth and increase heat to medium-high. Cover pot with a lid, setting it slightly askew to allow steam to escape (this will help the broccoli maintain its vibrant green color). Bring to a boil and cook until broccoli is tender, 8–10 minutes.

   Step 5

   Working in batches if needed, transfer broccoli mixture to a blender or food processor and add salt, ¼ cup dill, and ½ cup cashew cream. Blend until soup is smooth. (If the soup is no longer hot, you can return it to the pot and reheat gently before serving.)

   Step 6

   Divide soup among bowls and drizzle with remaining cashew cream. Top with a few dill sprigs and season with pepper.