Paganens (Algonquin Wild Nut Soup)

Tuesday, 01 May 2007 12:00

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24 oz Hazelnuts, crushed

6 ea Shallots, with tops

3 tb Parsley, chopped

6 c Stock

1 ts Salt

1/4 ts Black pepper

Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

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Published in Nuts

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