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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup pineapple pieces, drained
2 garlic cloves, halved
5 oz. cashew nuts, crushed
4 potatoes, peeled and diced
2 cups vegetable bouillon
1/2 cup Bourbon
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
parsley sprigs to garnish
METHOD:
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.
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