10 minutes (plus 2 hours soaking)
Pre-soaking the cashew nuts will soften them and make them easier to blend; you can skip this step if time does not allow.
1 tbls olive oil
1 cup onions, chopped
3 large garlic cloves, minced
5 cups diced asparagus
1 tbls sherry vinegar
1 cup white wine
2 cups broth
juice of 2 lemons
1/2 cup cashews (soaked 2 hours)
3 tbls chives
Warm the olive oil in a medium to large soup pot. Add in the onions and cook 5 minutes on medium heat, stirring often. Add in the garlic and asparagus, stir well to coat, cook for 5 minutes, stirring often. Deglaze the pan with the white wine, add in the broth and vinegar. Cover and simmer 5 minutes or until the asparagus is soft.
While the soup is cooking, place the soaked cashews, lemon juice and the chived in a blender and blend until creamy and combined.
Use an immersion blender to blend soup until creamy, or carefully pour into a blender and blend. Add sea salt to taste.
Scoop soup into bowls adding a good dollop of the lemon cream.