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 cashew 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.

Yield: 4 servings


From: Author Unknown

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