COLD SOUP: This is a good soup for those who enjoy cashew nuts and do not suffer fron nut allergy.

CASHEW NUT AND FENNEL SOUP:

4 oz. white bread, crust removed                                

1 cup unsalted cashew nuts

2 tbsp. chopped fennel

1-2 cloves garlic                                                         

3 tbsp. lemon juice

1 2/3 cup milk                                                            

salt and pepper                                                           

extra bread for croutons to garnish

cooking oil

Put bread slices in a bowl. Pour over 2/3 cup water and leave to soften for 5 minutes.

Put cashew nuts in a food processor fitted with steel blade and process until finely chopped. Add soaked bread and water, garlic to taste, lemon juice, 2/3 cup of the milk and seasoning. Process until smooth; then turn mixture out into a bowl.

Stir in remaining milk and fennel. Cover and chill for 3-4 hours.

To make fried croutons: Cut crusts off 2 slices of white bread. Cut bread into ¼-inch cubes.  Heat oil in a skillet until hot and fry bread cubes until golden. Remove with a slotted spoon and drain on paper towels.

Pour soup into chilled serving bowls and sprinkle with croutons to serve.