Recipe: Hazelnut Soup (blender or food processor)

HAZELNUT SOUP

1 pound hazelnuts
2 tablespoons hazelnut, olive, corn or canola oil
6 to 8 large green onions (scallions), white parts only, thinly sliced
2/3 cup watercress with stems, chopped, more for garnish
4 cups (about) vegetable (or chicken stock or water)
2 teaspoons kosher salt
Freshly ground black pepper
Cr me fraiche for garnish (optional)

Preheat oven to 350 degrees F.

Spread hazelnuts on a baking sheet and roast for 12 to 15 minutes, just until toasted. Remove from oven and cool.

Place nuts in a kitchen towel and rub vigorously to remove as much of papery brown skin as possible; set aside.

In a large saucepan, heat oil over medium heat. Add green onions and watercress, and saute for 3 to 5 minutes, stirring continuously until soft.

Add stock and hazelnuts. Increase heat to medium high and bring to a boil. Decrease heat to medium low, add a teaspoon of the salt and black pepper to taste and simmer for 30 minutes, or until nuts are very soft and flavor has developed.

In small batches, transfer soup to a food processor or blender and process until smooth.

Return puree to a saucepan and bring to a simmer over medium heat. Adjust texture by adding more liquid, if needed.

Stir in remaining salt, add a little more liquid to thin if needed and ladle into warm bowls. Garnish with more watercress and creme fraiche, if desired.

Yield: 4 servings as a main dish, six as a first course
Adapted from source: Foods of the Americas: Native Recipes and Traditions by Fernando and Marlene Divina