WARM UP THIS WINTER WITH THESE TWO MACADAMIA SOUP RECIPES
Roasted Beetroot Soup with Soured Macadamia Cream
Beetroot is a real star in this amazing soup. Top with soured macadamia cream for a dish that is hearty, filling and bursting with flavour.
INGREDIENTS
1 bunch beetroot
1 tablespoon olive oil
1 brown onion, chopped
3 cups chicken or vegetable stock
1 teaspoon caraway seeds
¼ cup pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons macadamias, roasted, coarsely chopped -
METHOD
Heat the oil in a large saucepan. Add the onion and cook over a medium heat for about 5 minutes, until golden. Add the stock and beetroot and bring to the boil. Reduce heat and simmer for 10 minutes. Using a hand-held blender or food processor, blend until smooth.
Heat a large heavy-based frying pan over medium heat. Add the caraway, pumpkin and sesame seeds. Cook for 4-5 minutes, tossing occasionally, until caraway is aromatic. Remove from heat and stir through the macadamias.
Serve warm beetroot soup topped with macadamia sour cream and macadamia and seed sprinkles.
INGREDIENTS
Makes 2 cups
1 cup raw macadamias
2-3 tablespoons lemon juice
METHOD
Drain and rinse the macadamias and place in a food processor. Add 1 tablespoon of the lemon juice and process as finely as possible. If you prefer, use a blender. Add remaining lemon juice to taste. If nuts appear dry, add up to 3 tablespoons of boiling water to create desired consistency.
Allow to stand for 1 hour before serving. Store refrigerated for up to 1 week.
Macadamia, Potatoe & Leek Soup
INGREDIENTS
- 450g unsalted macadamia nuts, roughly chopped
- 3 medium potatoes, peeled, chopped
- 1 large leek, white part only, washed, sliced
- 1 brown onion, peeled, chopped
- 1L (4 cups) chicken stock
- 300ml thick cream
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Preheat oven to 180°C.
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Place 2 tablespoons of the nuts on a tray and roast until golden.
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Set aside. Place potatoes, leek, onion and stock in a large saucepan and bring to the boil. Reduce heat to low and simmer for 20 minutes or until potato is soft.
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Remove from the heat and set aside to cool slightly. Add the remaining macadamia nuts and blend in batches until smooth.
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Stir in cream and season with salt and pepper. Serve chilled or hot, garnished with the roasted nuts and slices of toasted baguette.