ALGONQUIN HAZELNUT SOUP + SIOUX CHEF AMARANTH CRACKERS | NATIVE AMERICAN HERITAGE MONTH TOPICS

wild nuts

🥗Healthier: mixed seeds

💰Cheaper: peanuts

Seeds provide similar texture and flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is more nutritious.

Toast the hazelnuts (filberts) in the oven by spreading them on a cookie sheet. Bake at 350 degrees F for about 15 minutes. Cool slightly. Rub off the skins with a towel. Coarsely chop the nuts into pieces.

In a large pot, sauté the shallots in oil until tender.

Pour in the vegetable stock and mix the shallots in the liquid.

Add the nuts, parsley, salt, and pepper.

Bring to a boil, stir, then simmer the soup on low heat for 1½ hours to soften the nuts and blend the flavors.

Transfer the contents of the pot in small batches to a food processor or blender and puree until smooth.

Pour the soup in a sieve over the pot to remove the grit from the puree.

Simmer on low heat to keep it warm.

Ladle the soup in bowls. Garnish with parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens