We first made this soup when we had a glut of brazil nuts left over one Christmas, and it seemed a good way of using them up. You could use other nuts instead – hazelnuts or walnuts, for instance, would give a similar grainy consistency, balanced by the fresh note of the lemon zest.
Melt the butter in a pan and sweat the onion, covered, for 15 minutes. Add the stock, nuts and lemon zest. Season to taste with salt and pepper, cover and simmer gently for 20 minutes. Process in a processor or blender until smooth. Return the soup to the pan and stir in the cream, check the seasoning and reheat to serve.
© 1990 Joyce Molyneux. All rights reserved.