Guest guest Posted November 16, 2000 Report Share Posted November 16, 2000 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. - - - - - - - - - - - - - - - - - - Attachment: vcard [not shown] Quote Link to comment Share on other sites More sharing options...
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