ALGONQUIN WILD NUT SOUP (PAGANENS)
October 30th, 2009
Ingredients / Preparation
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
Methods / Instructions
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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