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

Recipe 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.

Top Review by ovendiva

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.

Ingredients Nutrition


  1. 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. Working in small batches, puree soup in blender until very smooth. Strain soup into large saucepan, discarding solids left in strainer.
  3. 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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