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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Other recipes with nuts and mushrooms as primary ingredients: Mushrooms in Peanut Sauce Kinoko Udon Herring Soup Hazelnut Praline Courgette with Peanuts Rostbraten Mit Pilzfulle Khubani ka Meetha Roast Pheasant with Cobnut Butter Nut Cutlet Fish-Stuffed Mushrooms Easy Easter Praline Cookies Lingiune with Wood Ear Mushrooms Courgette Charlotte with Veal Sweetbreads and Ceps Coconut Almond Fondant Candy Peanut Butter Cookies Crockpot Beef Stroganoff Gond Panjiri King's Arms Tavern Cream of Peanut Soup Puffball Schnitzel Venison with Chanterelles in a Cream Sauce Coconut and Pecan Icing Celeriac Soup with Cobnuts Mackerel Stew with Wild Mushrooms Mushrooms in Pastry Crockpot Chocolate Clusters Stuffed Morels Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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