Pineapple Cashew Bourbon soup - oldie

2 Tablespoons butter
1 red onion, finely chopped
1 cup cashews, chopped
1 cup pineapple chunks, drained
2 garlic cloves, minced
4 gold potatoes, peeled and diced
2 cups strong vegetable broth
1 cup bourbon whiskey (I used Jim Beam Cherry bourbon)
5 fluid ounces half and half cream
1 Tablespoon cornstarch blended with 2 teaspoons water
1 teaspoon salt
2 teaspoon black pepper
1 Tablespoon chopped parsley for garnish

Melt butter in a skillet over medium-low heat. Add red onions and toss to coat. Gently saute onions until soft, about 3 minutes, stirring often. Add garlic and saute 2 additional minutes. Place onions and garlic in a blender or food processor along with cashews. Process until smooth. Pour cashew puree into a large, deep saucepan. Add pineapple, gold potatoes, vegetable broth, 1/2 cup bourbon, cream, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer for 10 minutes until potatoes are tender.

Add 3/4 cup of burbon and 1 teaspoon of black pepper

Add cornstarch to the soup, stirring constantly, until thickened.