Cream of Cashew Soup with Armagnac Mathilda's Restaurant M D

Elevate your soup game with this luxurious Cream of Cashew Soup with Armagnac, a decadent creation inspired by Mathilda's Restaurant. This velvety dish combines the natural creaminess of blended cashews with the richness of heavy cream and a splash of Armagnac for a sophisticated twist. Aromatic shallots, celery, and garlic create a flavorful base, complemented by fresh thyme and a hint of nutmeg for depth and warmth. Perfect for a cozy dinner or an elegant starter, this dairy-free-friendly soup offers a unique blend of indulgence and heartwarming simplicity. Serve it piping hot, garnished with a swirl of cream and crusty bread on the side for an unforgettable culinary experience!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Raw cashews
• 2 tablespoons Butter
• 2 medium (finely chopped) Shallots
• 2 medium (chopped) Celery stalks
• 2 minced Garlic cloves
• 4 cups Vegetable stock
• 1 cup Heavy cream
• 2 tablespoons Armagnac
• 1 teaspoon (chopped) Fresh thyme
• 0.25 teaspoon Nutmeg
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (freshly ground) Black pepper
• 2 cups (for blending cashews) Water

Directions

Step 1

Place the raw cashews in a bowl and cover them with warm water. Let them soak for at least 1 hour or overnight. Drain and set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped shallots, celery, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.

Step 3

Stir in the thyme, nutmeg, salt, and black pepper. Cook for another 1 minute to release the flavors.

Step 4

Add the vegetable stock to the pot and bring it to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 5

While the soup base is simmering, place the soaked and drained cashews into a blender with 2 cups of fresh water. Blend on high speed until smooth and creamy. (You may need to stop and scrape down the sides of the blender.)

Step 6

Pour the cashew cream into the pot with the vegetable stock mixture. Stir well and let it simmer gently for another 10 minutes.

Step 7

Stir in the heavy cream and Armagnac. Cook for 2-3 minutes, allowing the flavors to combine, but do not boil.

Step 8

Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a blender. Blend until smooth and velvety.

Step 9

Taste the soup and adjust seasoning with more salt or black pepper as needed.

Step 10

Serve hot, garnished with a drizzle of cream, a light sprinkle of nutmeg, or fresh thyme leaves. Accompany with crusty bread if desired.

Nutrition Facts

Serving size	(2505.1g)

Amount per serving	% Daily Value*
Calories	2842.3

Total Fat 210.8g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 305.8mg	0%
Sodium 5251.5mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 29.2g	0%
Total Sugars 42.6g
Protein 64.4g	0%

Vitamin D 4.5IU	0%
Calcium 482.8mg	0%
Iron 22.1mg	0%
Potassium 4727.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.7%

Protein: 9.2%

Carbs: 23.1%