cashew soup

We are going to serve this new years eve as a choice between soup or "salad". I had some reservations but it came out really great. Started with 2 5lb bags cashew, 10lb total and roasted them until golden brown and the oil began to come from them. About 20 Minutes rotating and turning throughout. Once golden remove and'm let come to room temperature. Meanwhile roast or sautee some Mirpoix until soft. Add cashews and cook for twenty-five to thirty minutes. Cover with cream and cook several hours until the cashews are completely soft and braised. The cream will look as though it is curdeled. That's okay it's supposed to. Once soft, remove from heat and strain off remaining liquid. Place in vita prep and in batches, using the liquid for consistency puree until smooth. Original recipe doesnt Call for the soup to be pushed through a chinoise but next time I may try. Either way once finished season and adjust consistency. Served with caviar and puffed rice for texture. But I think the garnish can be played with a lot in the future. Serve warm, not to hot. This turned out to be an idea that at first sounded impossible but turned out amazingly unique and tasted amazing.