Soups & Stews

Macadamia Nut Soup

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  • 450g unsalted macadamia nuts, roughly chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large leek, white part only, washed and sliced
  • 1 brown onion, peeled and chopped
  • 4 cups chicken stock
  • 300 mL heavy cream


  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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 a boil.
  3. Reduce heat to low and simmer for 20 minutes or until potatoes are soft. Remove from heat and set aside to cool slightly.
  4. Add the remaining macadamia nuts and blend in batches until smooth. Stir in cream and season with salt and pepper. Serve chilled or hot, garnish with the roasted nuts and slices of toasted baguette.
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