Macadamia nut soup

Posted by adm On February - 3 - 2012

How to cook Macadamia nut soup


  • 450g unsalted macadamia batty, roughly sliced
  • 3 medium potatoes, raw, shredded
  • 1 large scallion, white part just, water-washed, sliced
  • 1 brown onion, raw, shredded
  • 1L (4 cups) chicken strain
  • 300ml thick pick

How to:

  • Preheat oven to 180°C.

  • Post 2 tablespoons of the nuts on a tray and roast until prosperous.

  • Set away. Place potatoes, scallion, onion and stock in a large saucepan and bring to the furuncle. Reduce heatto low and simmer for 20 minutes or until potato is subdued.

  • Remove from the heat and set aside to cool somewhat. Add the remaining macadamia nuts and blend in batches until quiet.

  • Stir in cream and season with salt and pepper. Serve chilled or hot, garnished with the roasted balmy and slices of toasted baguette.

  • Comments are closed.