Ingredients
-
1/4
-
1
-
2
-
1/3
-
2
-
1/4
-
2
-
1/2
-
2
-
1
-
2
-
-
-
-
Directions
Cream of Cashew Soup With Armagnac-Mathilda’s Restaurant, M d , Bon Appetit, December 2004 Cashews give this soup a nutty sweetness while the Armagnac adds depth Cognac may be substituted for the Armagnac , A real winner I was looking for something different to go with a prime rib dinner and this was a great pick used a compound butter (basil pesto) instead of plain butter and used cognac This was very good , Bon Appetit, December 2004 Cashews give this soup a nutty sweetness while the Armagnac adds depth Cognac may be substituted for the Armagnac
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Steps
|
1
Done
|
Melt Butter With Oil in Heavy Large Pot Over Medium Heat. Add Cashews and Shallots. Cook Until Shallots Are Golden Brown, Stirring Occasionally, About 10 Minutes. Add Broth and Sherry; Increase Heat to High and Bring to Boil. Add Half and Half and Cream. Reduce Heat to Medium and Simmer Uncovered Until Cashews Are Tender, About 20 Minutes. |
|
2
Done
|
Working in Small Batches, Puree Soup in Blender Until Very Smooth. Strain Soup Into Large Saucepan, Discarding Solids Left in Strainer. |
|
3
Done
|
Whisk 2 T Water and 1 T. Cornstarch in Small Bowl to Blend. Bring Soup to Boil. Whisk Cornstarch Mixture Into Soup, Stirring Until Soup Thickens Slightly, About 2 Minutes. Stir in Armagnac. Season Soup to Taste With Salt and Pepper. Divide Soup Among 6 Bowls. Sprinkle With Chopped Chives and Serve. |
