lazykittyx's Journal

Creamy Hazelnut soup Recipe
Oct 12 2008 03:12

igredients-

serves- 4

• 1 lb. hazelnuts
• 6-8 ramps, or green onions (white part only)
• 1/2 cp watercress, tender stems included
• 2 tbsp. hazelnut, corn, or sunflower oil
• 4 cups of vegetable stock or water
• 2 tsp. kosher or sea salt

preheat oven to 350 F. spread hazelnuts out on a baking sheet a place it in the oven. cook to about 12-15 minutes, until toasty. remove from the oven and allow it to cool. when cool enough to handle, place the hazelnuts in a towl and rub vigorously to remove as much paper skin as possible.

trim the roots of the ramps and remove any woody stems and flowers. thinly slice the ramps, with their tops on, a set it aside. rinse and drain the watercress, removing any woody stems or pale leaves. chop the watercress coarsely.

heat the oil to medium heat in a fairly large sauce pan, add the ramps and watercress and wilt 3-5 minutes, stirring continuosly. add the vegetable stock and hazelnuts. increase the the heat to medium-high and bring to boil. decrease the heat to medium-low and simmer it to about 30 minutes, until the nuts are soft and the flavors have developed. in small batches, transfer the soup to a food processer or blender and process until its smooth (dont fill the blend more than 1/3 full). return the puree to the sauce pan and bring to a simmer over medium-heat. add more liquid to thin it, if necessary, and stir with the salt. ladle into warm bowls and serve quickly.