Macadamia nut soup

Your family will go nuts for this creamy macadamia nut soup.

Preheat oven to 180°C.
Place 2 tablespoons of the nuts on a tray and roast until golden.
Set aside. Place potatoes, leek, onion and stock in a large saucepan and bring to the boil. Reduce heatto low and simmer for 20 minutes or until potato is soft.
Remove from the heat and set aside to cool slightly. Add the remaining macadamia nuts and blend in batches until smooth.
Stir in cream and season with salt and pepper. Serve chilled or hot, garnished with the roasted nuts and slices of toasted baguette.

Source

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 chicken stock

300ml thick cream

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