Creamy and comforting, cream of Baru soup is a simple type of soup to make but the Baru makes the flavours complex and addictive. Another greta recipe from talented Vivian Villa. Chopped shrimp, chicken or pork can be added with the wine for extra protein.
Ingredients
olive oil 2 tbps
butter 2 tbsp
baru nuts, raw, crushed 2 cups
chicken stock, hot 5 litres
white wine, gewurztraminer or riesling 3/4 cup
onion, white, chopped 1
garlic clove, minced 1
celery stalk, chopped 1/2 cup
pepper, freshly ground to taste
sea salt to taste
creme fraiche or sour cream 1/2 cup
parsley, finely chopped 1/4 cup
Directions
In heavy pan over medium heat melt butter and oil together; add onion, garlic, celery crushed baru nut and saute; add wine then put lid on pot, reduce heat to low for about 10 minutes till contents of pot are soft; reduce wine till evaporated then add stock. Bring to boil then simmer for 30 minutes. Blend with immersion blender till smooth (pass through chinois for even smoother).
Stir in sour cream and parsley, season with salt and pepper
* chopped shrimp, chicken or pork can be added with the wine for extra protein, skip the blender for this version, alternately, precooked protein can be added with sour cream in blended version