(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: Ce - Lentil >  Cream Of Macadamia Nut Soup


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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


~ 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


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.


 Vegetable Soups: Ce - Lentil  |  Celeriac Soup with Cardamom  |  Celery Root & Mushroom Soup  |  Celery Soup  |  Celery, Cream Of Celery Soup  |  Celery, Cream of Celery & Tomato Soup  |  Celery Root & Chestnut Soup  |  Cheese, Apple and Cheddar Soup  |  Cheese, Apple Cheese Chowder  |  Cheese Beer Soup, Vermont Cheddar  |  Cheese, Beer Cheese Soup  |  Cheddar & Swiss Beer Cheese Soup  |  Cheese, Cheddar Cheese Soup  |  Cheesy Poblano Rice Soup  |  Fennel and Pear Soup  |  Peasant Chestnut Soup  |  Chestnut & Mushroom Soup  |  Chestnut and Porcini Soup  |  Chestnut Soup (19th Century)  |  Chestnut Soup (1904)  |  Chestnut Artichoke Soup  |  CORN SOUP RECIPES >>>  |  Cream Of Macadamia Nut Soup  |  Creamy Curried Soup with Spinach  |  Dashi  |  Egg Drop Soup With Zucchini  |  Eggplant Stew, Sweet & Sour  |  Eggplant Yogurt Soup  |  Fennel Acorn Soup, Creamy  |  Fennel & Pumpkin Soup  |  Fennel Soup with Blue Cheese  |  Fennel Orange Soup  |  Fiddlehead Lemon Soup  |  Garlic Soup  |  GAZPACHO SOUP RECIPES >>>  |  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 SOUP RECIPES >>>>> 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages