Chanterelle and Cobnut Soup RecipeOrigin: French Period: Traditional |
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Cobnuts are wild hazelnuts. They are slightly larger and sweeter than their farmed cousins, but shop-bought hazelnuts will work equally well in this recipe. Ingredients:
500ml double cream 
Chanterelle and Cobnut Soup Preparation:Method:Place the cobnuts on a baking tray and roast in an oven pre-heated to 140°C for 15 minutes. Allow to cool enough to handle then husk them. Reserve 10 and chop the remainder. Add the cream, chopped cobnuts, mushrooms, garlic and onion in a large saucepan and heat, stirring continually, until the liquid has reduced appreciably (about 20 minutes). Allow to cool, transfer to a liquidizer and purée until smooth. Add the stock to a pan, bring to a boil then stir-in the mushroom purée. Season with salt and pepper before adding the brandy. Return to a boil and cook for 5 minutes before taking off the heat and cooling. Strain through a fine-meshed sieve and return the strained liquid to a pan. Heat through, ladle into warmed soup bowls, top with the reserved cobnuts and chives and serve. |
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