Preparations
- Melt butter in a skillet over medium-low heat. Add red onions and toss to coat. Gently saute onions until soft, about 3 minutes, stirring often. Add garlic and saute 2 additional minutes.
- Place onions and garlic in a blender or food processor along with Delinut cashews. Process until smooth.
- Pour Delinut cashew puree into a large, deep saucepan. Add pineapple, gold potatoes, vegetable broth, bourbon, cream, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer for 15 minutes until potatoes are tender.
- Add cornstarch to the soup, stirring constantly, until thickened. Sprinkle each serving with chopped parsley and serve hot with garlic bread.
Ingredients
- 2 Tablespoons butter
- 1 red onion, finely chopped
- 1 cup Delinut cashews, chopped
- 1 cup pineapple chunks, drained
- 2 garlic cloves, minced
- 4 gold potatoes, peeled and diced
- 2 cups strong vegetable broth
- 1/2 cup bourbon whiskey
- 5 fluid ounces half and half cream
- Kosher salt and freshly ground black pepper to taste
- 1 Tablespoon cornstarch blended with 2 teaspoons water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon chopped parsley for garnish
