Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Chanterelle Hazelnut Soup

A horrible pain to make, but sinfully good; a hot soup, it serves 6 people as a rich first course.

Garnish: snipped fresh chives and a few reserved hazel nuts

Toast the hazelnuts in a 300 degree oven for about 15 minutes. Husk them, then chop, reserving 6-12 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 15-20 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.