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Paganens (Algonquin Wild Nut Soup)

native, onion, soups

24 oz hazelnuts, crushed
6 shallots, with tops
3 tablespoon parsley, chopped
6 cup stock
1 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally. This soup is traditionally served amongst the Algonquin during the Fall. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet

Yield: 6 servings

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