I first made this soup years ago. A simple soup to make. Very smooth by the macadamia nuts. The red smokey pepper gives this soup a little color. This is a vegan dish. If you don’t want to have a vegan dish of this, something cream can be added, but I don’t think this is necessary.
Ingredients (2 persons)
- 50 gr. white bread without crust
- 75 gr. macadamia nuts (unsalted)
- 75 gr. white almond nuts (unsalted)
- 1 ltr. vegetable broth
- pinch of smokey paprika powder (Pimentón de la Vera)
- 1 tps. Olive oil
- cress
Prepare
Cut the bread into strips and add these together with the stock and nuts and bring to the boil.
Let it boil for at least 10 minutes and then remove from the heat. Set aside the soup until it is ready to be served.
Puree the soup with a mashing stick such as a Bamix. Strain the soup through a very fine sieve and pour the soup into another pan or the same cleaned pan.
Heat the soup. Stir the smokey paprika powder (I use the hot version) with 1 teaspoon of olive oil to a smooth mass.
Serve
Spoon the soup onto a plate and sprinkle some cress over the soup. At the table, drizzle some smokey pepper oil over the soup for a spicy and colored effect. You can also serve some roasted nuts over the soup.
Advice to serve a fatter white wine with this, such as a wood-aged Chardonnay or a Hungarian Hárslevelű.
