Prep 15 mins
Cook 45 mins
Bon Appetit, December 2004. Cashews give this soup a nutty sweetness while the Armagnac adds depth. Cognac may be substituted for the Armagnac.
- 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
- 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.
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.