This nourishing and easy to make Winter chowder recipe combines crunchy Brazil nuts and flageolet beans with Amontillado liqueur in a creamy chicken bouillon.
Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup cooked flageolet beans
2 garlic cloves, halved
5 oz. Brazil nuts, crushed
4 potatoes, peeled and diced
2 cups chicken bouillon
1/2 cup Amontillado liqueur
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
sour cream to garnish
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put crushed Brazil nuts and onion mixture in a blender. Blend until smooth. Put walnut mixture into a deep pan. Add flageolet beans, potatoes, chicken bouillon, Amontillado liqueur, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with sourdough rolls and garnished with sour cream.
