Hazelnut, and Roasted Garlic Soup
add an unusual and delicate flavor to this rich mix. This
is excellent as winter appetizer or lunchtime filler.
10 large Garlic Cloves (skins left on)
2-3 tbls. Light Olive Oil
1/2 Ib. Mushrooms (sliced)
1/4 cup Ground Hazelnuts
2 1/4 cups Vegetable Stock
Salt and Freshly Ground Black Pepper
2/3 tspn. Grated Nutmeg
2 cups Milk
2/3 cup Heavy Cream
Fresh Tarragon Sprigs (for garnish)
the oven to 400°F/200°C. Brush the garlic cloves
with a little olive oil and roast in the oven for 15-20
minutes. When cool enough to handle, squeeze the flesh
from the skins, and mash.
Heat the oil in a large saucepan, add the mushrooms and
cook gently over a low heat for 2-3 minutes, until the
juices begin to run out. Put the lid on the pan and simmer
gently for 5 minutes.
Stir the mashed garlic and the ground hazelnuts into the
mixture, then add the stock, nutmeg, and salt and pepper.
Stir the ingredients together. Cover the pan and simmer
gently for 10-15 minutes.
Allow the mixture to cool, then puree it in a blender
or food processor until really smooth. Return to the pan
and stir in the milk. Taste and adjust the seasoning,
if necessary. Allow the mixture to heat through, without
boiling. Just before serving, stir in the cream. Serve
the soup garnished with fresh tarragon.