Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

You Are Here >>

Sign up for FoodReference Weekly Newsletter

..Vegetable Soups & Stews pg 2.. ..Chestnut Soup (19th Century).. ..Chestnut Soup (1904).. ..CORN SOUPS >>>.. ..Cream Of Macadamia Nut Soup.. ..Creamy Curried Soup with Spinach.. ..Dashi.. ..Eggplant Stew, Sweet & Sour.. ..Fennel Acorn Soup, Creamy.. ..Fennel & Pumpkin Soup.. ..Fennel Soup with Blue Cheese.. ..Fiddlehead Lemon Soup.. ..Garlic Soup.. ..GAZPACHO SOUPS >>>.. ..Habanero Avocado Soup.. ..Harvest Vegetable Soup.. ..Herb Tortellini Soup.. ..Horseradish Soup.. ..Kale Apple Soup.. ..Kale Ginger Soup.. ..Leek And Chestnut Soup.. ..Leek and Sweet Potato Soup.. ..Leek & Watercress Soup.. ..LENTIL SOUPS >>>>>.. ..Lettuce & Scallion Soup.. ..Lettuce Soup Au Gratin.. ..Matzo Ball Soup w/Vegetables.. ..Minestrone Soup.. ..Minestrone Soup 2.. ..Minestrone, Milanese.. ..Minestrone Napoletana.. ..Minestrone, Pesto Minestrone.. ..Minestrone, Wheat Berry & Greens.. ..Miso Tofu Vegetable Soup.. ..Mulligatawny Soup, Vegetable..

. Home . . Recipes . . About & Contact Info . . Links .

 

CREAM OF MACADAMIA NUT SOUP

Boy Eats World!
By David Lawrence

I'd never heard of it either, but after hearing a friend's friend at a party go on and on about Cream of Macadamia Nut Soup, I begged for the recipe. Several e-mails later, I had it! I couldn't wait to try it and once I did, the results were surprisingly delicious.
Serves 8

Ingredients
• 2 sticks unsalted butter, cut into pieces
• 2 carrots, peeled and chopped
• 1 leek, white part only, cleaned and chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 1 cup ground macadamia nuts, plus 1 cup chopped
• 2 tablespoons all-purpose flour
• 2 quarts chicken stock
• 2 bay leaves
• 1 cup heavy cream
• Kosher salt
• White pepper, to taste
• 1/2 cup chopped fresh flat-leaf parsley, for garnish


Directions
In a Dutch oven or a large, heavy-bottom stockpot, melt one stick of butter and saute the
carrots, leek, celery, and garlic until tender. Add the ground macadamia nuts and cook another minute. Add the flour and cook for 2 minutes, stirring constantly to cook out the raw flavor. Whisk in the chicken stock and bay leaves. Bring to a boil then reduce heat and simmer gently for 1 hour.

Strain the soup through a fine-mesh sieve into a large saucepan. Cut the remaining stick of butter into little pieces and add to the strained stock along with the cream. Add the chopped nuts, holding some back for garnish. Season with salt and pepper. Heat the soup thoroughly, but do not bring back to a boil. Garnish with reserved chopped nuts and parsley.

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com