Soups & Stews > Native American > Paganens >
Paganens
Algonquin Wild Nut Soup
1 C raw hazelnuts (filberts)
3 large shallots, peeled & sliced
1 TBS corn or vegetable oil
4 C vegetable stock
1-1/2 TBS parsley, chopped
1/2 tsp. salt
Pinch of black pepper
Toast the hazelnuts in the oven by spreading on a cookie sheet; bake at 350-degrees F for about fifteen minutes. Cool slightly. Rub skins off with a towel. Coarsely chop nuts. In a large pot, sauté shallots in oil until tender. Add the stock and shallots. Also add nuts, parsley, salt and black pepper. Bring mixture to a boil; reduce heat to simmer and cook for about ninety minutes, stirring occasionally. Transfer soup to a food processor or blender in small batches; puree until smooth. Pour soup in a sieve over cooking pot to remove grit from the puree. Simmer on low to keep warm. Ladle the soup in bowls and serve, garnished with chopped parsley.
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