3 Peppercorn Hazelnut Soup

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Don't you look forward to a hearty bowl of soup on a cool fall evening? i do! Adapted from chef2chef.

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Steps

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To make roux:.

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Mix the butter and flour together and work into a paste.

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Cook in a small skillet , stirring constantly for 4 minutes over medium heat.

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Set aside.

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Combine stock , lentils , onions , carrots , celery , garlic , coriander , fenugreek and cumin in a heavy 3-quart saucepan.

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Bring to a boil , reduce heat and simmer for 1 hour.

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Remove from heat and carefully pure in a blender and return to pot.

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Add water , hazelnuts , parsley and peppers and simmer 15 minutes.

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Thicken by beating in roux and cooking an additional 15 minutes.

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Season to taste.

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Garnish with a dollop of sour cream , chopped scallion or chives and hazelnuts.

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Cook , stirring constantly for 4 minutes over medium heat.

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Ingredients

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vegetable stock, lentils, onion, carrot, celery, garlic cloves, coriander, fenugreek seeds, cumin, water, hazelnuts, peppercorn blend, parsley, butter, flour