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.
