Cobnut Broth RecipeOrigin: France Period: Traditional |
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As a hazelnut variety, cobnuts are unusual in that they remain fresh in their shells for many months (they do not dry out readily, as hazelnuts do). As a consequence they make a fresh and refreshing addition to many dishes, such as this simple soup. Ingredients
30g butter 
Cobnut Broth Preparation:Method:Melt the butter in a pan and use to fry the onion and garlic until softened (about 5 minutes). Add the cobnuts and fry for 1 minute then transfer the contents of the pan to a blender and process until smooth. Pour the mixture into a large pan then stir-in the avocados, stock, nutmeg, CAlvados, cream, salt and black pepper. Bring to a boil, reduce to a simmer then cook for 15 minutes, stirring occasionally. When the time is up combine the water and cornflour in a cup until you have a smooth slurry. Add this mixture to the soup, whisking to combine, then return to a simmer, stirring the soup until thickened. Serve ladled into warmed soup bowls, accompanied with warm crusty bread.
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