Spring Asparagus Soup with Macadamia Nut Cream
Ingredients
- 1/2 cup macadamia nuts
- 1 cup hot water
- 2 pounds asparagus
- 2 tablespoons extra virgin olive oil
- 1 shallot shallot, sliced thin
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- salt to taste salt
- pepper to taste pepper
Instructions
- Soak macadamia nuts in hot water for at least 30 minutes.
- Drain and rinse the macadamia nuts. Blend with 1/2 cup fresh water until smooth and creamy. Set aside.
- Trim and chop asparagus, reserving the tips.
- Heat olive oil in a large pot over medium heat. Add shallot and garlic and cook until softened.
- Add asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until asparagus is tender.
- Carefully blend the soup until smooth. Season with salt, pepper, lemon juice, and cayenne pepper.
- Serve warm with a dollop of macadamia cream.
