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.

• Ready In: 1 hr
• 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

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.