Cream of Cashew Soup With Armagnac-Mathilda's Restaurant, M.d.

Name: Cream of Cashew Soup With Armagnac-Mathilda's Restaurant, M.d.
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1/4 cup butter; 1 tablespoon peanut oil; 2 cups unsalted natural cashews; 1/3 cup choppped shallot; 2 (14 ounce) cans low sodium chicken broth; 1/4 cup cream sherry; 2 cups half-and-half; 1/2 cup whipping cream; 2 tablespoons water; 1 teaspoon cornstarch; 2 tablespoons armagnac or 2 tablespoons cognac; chopped chives, for garnish

Submitted by swissms

"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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Ready In:: 1hr
Ingredients:: 12
Serves:: 6

ingredients

¹⁄₄ cup butter
1 tablespoon peanut oil
2 cups unsalted natural cashews
¹⁄₃ cup choppped shallot
2 (14 ounce) cans low sodium chicken broth
¹⁄₄ cup cream sherry
2 cups half-and-half
¹⁄₂ cup whipping cream
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons armagnac or 2 tablespoons cognac
chopped chives, for garnish

directions

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.
Working in small batches, puree soup in blender until very smooth. Strain soup into large saucepan, discarding solids left in strainer.
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.

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Reviews

A real winner. I was looking for something different to go with a prime rib dinner and this was a great pick. I used a compound butter (basil pesto) instead of plain butter and I used cognac. This was very good.

ovendiva

RECIPE SUBMITTED BY

swissms

I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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