Method

l. Combine salsa ingredients and set aside.

2. To make the soup, heat oil in a large saucepan and cook onion and macadamias for
1–2 minutes or until nuts are just golden. Add wine and stock and bring to the boil.
Add peas and cook for 1–2 minutes or until just tender. Remove from heat and puree
the peas, adding back enough of the liquid and milk to bring to desired consistency.
Season to taste.

3. Reheat, spoon into bowls and top with salsa. This is also delightful chilled.

NOTE - Even better than… sour cream, roux and other thickeners: For a healthier, more
flavourful thickener for soups, sauces and casseroles adding a distinctive nutty crunch,
replace traditional thickeners with pureed macadamias – much less effort, too. Try roast
carrot pureed with macadamias, ginger and cumin; pumpkin with apple and macadamia
or potato, leek and macadamia.