Mushroom Hazelnut Soup
|Hazelnuts||2 Ounce (1/3 Cup)|
|Unsalted butter||4 Tablespoon|
|Onion||1 Large, chopped|
|Mushrooms||1 Pound, coarsely chopped|
|Chicken stock||4 Cup (64 tbs) (Preferably Homemade)|
|Freshly ground pepper||To Taste|
|Minced parsley||2 Tablespoon (Flat Leaf)|
1. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and toast until golden brown, 8 to 10 minutes. Place the hot nuts in a sieve and rub with a dish towel to remove as much skin as possible. Let the nuts cool to room temperature. Grind the nuts in a nut grater or food processor.
2. In a large saucepan, melt the butter over moderately high heat. Add the onion and saute until softened and translucent, about 5 minutes. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add 4 cups of stock and bring to a boil; reduce the heat and simmer for 5 minutes.
3. Working in batches, transfer the solids and a small amount of the liquid from the soup to a blender or food processor. Add some of the hazelnuts to each batch and puree until smooth. Pour into a large saucepan. Cook over moderate heat until warmed through, about 5 minutes. Season with salt and pepper to taste. Thin with more stock if desired. Pour into a warm tureen or individual soup bowls and garnish with a sprinkling of parsley.