Spring Pea and Macadamia Soup with Smoked Trout Salsa

Spicy trout salsa livens up a cool, creamy spring pea soup for a bowl full of flavor.

Ingredients

1 tablespoon macadamia or olive oil

1 green onion, chopped

⅓ cup macadamias, chopped

¼ cup white wine

½ cup water

2 cups fresh shelled peas

¼ cup milk

Salt and white pepper to taste

SALSA:

10-12 grape tomatoes, sliced

¼ cup macadamias, extra

½ avocado, diced

1 side (8 ounces) smoked trout, torn into pieces

Juice of ½ lemon

Dash chili sauce or Tabasco, optional

Combine the salsa ingredients and set aside.
To make the soup, heat the oil in a large saucepan and cook the onion and macadamias for 1-2 minutes or until nuts are just golden. Add the wine and water and bring to the boil. Add the peas and cook for 1-2 minutes or until just tender. Remove from heat and puree adding enough milk to bring to desired consistency. Season to taste.
Reheat, spoon into bowls and top with the salsa. This is also delightful chilled.

Based on 6 servings.

Per serving: