Hazelnut Soup

[Guest guest]

This looks like it is a quick one too you do not need to skin the hazelnuts

you can just roast them the skins will be pureed later anyway.

 

 

* Exported from MasterCook *

 

Roasted Hazelnut Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soup Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Onion -- peeled & chopped

2 tb Butter or vegan margarine

1 lb Potatoes -- peeled & diced

1 Garlic clove -- crushed

Salt

Freshly ground black pepper

1 qt Vegetable stock or water

3/4 c Roasted, skinned hazelnuts

-- finely ground

1 tb Lemon juice

-----TO GARNISH-----

A few roasted hazelnuts

-- chopped

Chopped chives

 

In a large saucepan, cook the onion in butter or margarine until

lightly browned, about 5 minutes. Add the vegetable stock (or water)

and bring to a boil. Lower heat and let simmer for 15 to 20 minutes,

until potatoes are tender. Transfer soup to blender or food

processor and process until mixture is smooth. Stir in ground

hazelnuts and lemon juice, and season to taste with salt and pepper.

Sprinkle each serving with chopped hazelnuts and chives.

 

Variation: Substitute ground almonds for hazelnuts.

 

Adapted by Karen Mintzias from a recipe in: " The Complete Vegetarian

Cuisine " by Rose Elliot.

 

 

 

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