Potato, leek and roasted macadamia soup

Smooth, silky and full of warmth, this roasted macadamia soup is comfort in
a bowl. The nutty sweetness adds a touch of elegance, making it a beautiful entrée
for a dinner party or a cosy meal on a cool evening.

SERVES 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 garlic cloves, crushed
• 2 leeks cleaned and finely sliced
• 4 Dutch cream potatoes medium (approx. 600g), diced
• 1 tbsp fresh thyme leaves
  
• 100 g macadamias
  
• 1.25 L quality vegetable stock (5 cups)
  
• 125 ml thickened cream (1/2 cup), plus extra for serving
  
• Salt and pepper

To serve

• Cream
  
• Salt and pepper to taste
  
• Macadamia oil
  
• Croutons toasted
  
• Fresh thyme leaves toasted
  
• 50 g macadamias roasted and chopped

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and leeks.
   Season with salt and sauté for 2-3 minutes.
2. Add the potatoes, thyme and macadamias.
3. Continue to sauté for a further 5 minutes until the vegetables are slightly tender and the macadamias are toasted.
4. Add the stock and bring to a boil. Reduce heat and allow the soup to simmer for 15-20 minutes until the potatoes are soft.
5. Using a stick blender or food processor, blend the soup until thick and creamy. If the soup isn’t as silky as you’d like, pass it through a fine sieve to remove any lumps.
6. When ready to serve, place the soup over low heat. Stir through the cream and
   season to taste with salt and pepper. Ladle generous spoonfuls of soup into serving bowls.
7. To garnish, drizzle with macadamia oil, additional cream and sprinkle with croutons, thyme leaves and roasted macadamias.

Notes

• To make this recipe dairy free, simply substitute the thickened cream for
  coconut cream or your preferred non-dairy milk.
  
• Experiment with substituting potatoes for sweet potatoes for a colourful
  alternative.
  
• Soup will freeze best before adding the cream. Simply defrost, reheat and
  add the cream before serving.

Recipe and image supplied courtesy of Australian Macadamia Society.

This velvety roasted macadamia soup is earthy, creamy and delicately sweet,
celebrating the quiet luxury of Australia’s native nut.