Cream Of Cashew Soup With Armagnac-mathilda's Restaurant, M.d.

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.