Cashew and Pineapple Soup

[Guest guest]

Cashew and Pineapple Soup

 

1 ounce salted butter

1 red onion, finely chopped

1 cup pineapple pieces, drained

2 garlic cloves, halved

5 ounces cashew nuts, crushed

4 potatoes, peeled and diced

2 cups vegetable bouillon

1/2 cup Bourbon

5 fluid ounces half and half cream

1 tbsp cornstarch

2 tsp water

1 tsp salt

1 tsp black pepper

parsley sprigs to garnish

 

Fry onion and garlic in butter until softened, about 3 minutes. Put crushed

cahsew nuts and onion mixture in a blender. Blend until smooth. Put cashew

mixture into a deep pan. Add pineapple pieces, potatoes, vegetable bouillon,

Bourbon, cream, salt and black pepper. Bring to a boil and cook for 15 minutes,

stirring occasionally.

Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to

soup. Stir constantly until thickened. Serve hot with garlic bread and garnished

with parsley sprigs.

Yields 4 servings.