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Algonquin Wild Nut Soup (Paganens)
from the kitchen of Sharmagne Leland-St. John
24 ounces of hazelnuts crushed
3 tablespoons chopped parsley
6 cups chicken or vegetable broth or other game bird broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a large soup pot and simmer slowly
over a medium heat for 1 1/2 hours, stirring occasionally.
Serve with pheasant or other wild game. The leftover meat may
be added to the soup for the second day of leftovers and the carcass
boiled down with carrots, celery, onion and parsley, for new broth.