"Algonquin Wild Nut Soup (Paganens)
24 oz Hazelnuts, crushed 6 ea Shallots, with tops 3 tbl Parsley, chopped 6 cup Stock, vegetable, beef, venison or chicken 1 tsp Salt 1/4 tsp Black pepper Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.
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