3-pepper oregon hazelnut soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Chicken stock |
| 1 | cup | Lentils |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped carrots |
| ¼ | cup | Chopped celery |
| 2 | Garlic cloves | |
| ½ | teaspoon | Coriander |
| ½ | teaspoon | Fenugreek |
| ¼ | teaspoon | Cumin |
| 2 | cups | Water |
| 1½ | cup | Oregon hazelnuts toasted & chopped |
| 1 | teaspoon | Mixed pepper corns* |
| 2 | tablespoons | Roux** |
Directions
*(pink, green & black, cracked) **(equal parts of soft butter and flour worked into smooth paste) Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board