A few years ago I found a recipe for cream of macadamia nut soup in a magazine, but somehow lost it. I attempted to create my own tropical version with coconut milk, lemongrass, and warm spices. Macadamia nuts and coconut both have large amounts of healthy saturated fat, but are very rich. The addition of light, flaky cod and fresh lime juice cuts through that richness, creating a lovely balance.
Prep time 20 minutes
3 tablespoons (43.5 g) Homemade Ghee or coconut oil
1 cup (165 g) chopped leeks (2 small)
1 large shallot, chopped
2-inch (5 cm) piece lemongrass, smashed
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon allspice
1/4 teaspoon ground coriander
2 to 3 medium red potatoes (or 1 medium russet)
11/2 cups (198 g) dry roasted macadamia nuts
1 quart (946 ml) Simple Chicken Stock
1 tablespoon (19 g) fish sauce
1 tablespoon (15 ml) coconut aminos
1 pound (455 g) wild-caught cod, cut into 11/2-inch (3.5 cm) pieces
Chopped fresh cilantro and additional limes, for serving
1 Melt the ghee in a medium skillet over medium heat. Add the leeks, shallot, and lemongrass. Cook for 2 to 3 minutes, stirring frequently, until the leeks soften and the shallots turn translucent.
2 Add the nutmeg, allspice, and coriander. Cook for another 30 seconds, and then transfer the mixture to a 4-quart (3.8 liter) slow cooker.
3 Add the potatoes, 1 cup (132 g) of the macadamia nuts, the chicken stock, fish sauce, and coconut aminos.
4 Cover and cook on low for 5 to 6 hours. Potatoes should be fork tender.
5 Puree the soup either using an immersion blender—or, if you want it silky smooth, a high-powered blender. Return the soup to the slow cooker if you used a blender.
6 Toss the cod in the juice from the lime and 1/2 teaspoon salt. Add the cod to the slow cooker and cook for another 15 minutes. The cod should flake easily when cooked through.
7 Taste, and add more salt and lime juice if necessary. Chop the remaining 1/2 cup (66 g) of macadamia nuts.
8 Serve with fresh cilantro, chopped macadamia nuts, and lime wedges.