Chanterelle Hazelnut Soup Recipe - Cooking Index
Chanterelle Hazelnut Soup Recipe - Cooking Index
A horrible pain to make, but sinfully good; a hot soup, it serves 6 people as a rich first course.
Courses: Soup| 2 cups | 474ml | Whipping cream |
| 1 1/2 lbs | 681g / 24oz | Chanterelles (good luck!) |
| Or other mushrooms, preferably wild | ||
| 1 cup | 237ml | Hazelnuts - toasted, husked, |
| And chopped | ||
| 5 | Garlic cloves - minced (large) | |
| 1 | Onion - chopped | |
| 3 cups | 711ml | Chicken or dark vegetable stock |
| 1 tablespoon | 15ml | Brandy |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Garnish | ||
| Snipped fresh chives | ||
| Reserved hazel nuts |
Toast the hazelnuts in a 300 degree oven for about 15 minutes. Husk them, then chop, reserving 6 to 12 for garnish.
Combine with cream, chopped mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, until the liquid is well reduced -- about 15 to 20 minutes. Puree.
Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids.
When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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