METHOD
Preheat the oven to 350°F.
Spread the hazelnuts on a baking sheet and place in the oven. Cook for
12 to 15 minutes, until toasted. Remove from the oven and allow to cool.
When cool enough to handle, place the nuts in a kitchen towel and rub
vigorously to remove as much of the papery skins as possible.
Trim the roots from the
ramps and remove any woody stems and flowers. Thinly slice the ramps,
with their tops on, and set aside. Rinse and drain the watercress, removing
woody stems or pale leaves. Chop the watercress coarsely.
Heat the oil over medium
heat in a large saucepan. Add the ramps and watercress and wilt for 3
to 5 minutes, stirring continuously. Add the stock and hazelnuts. Increase
the heat to medium-high and bring to a boil. Decrease the heat to medium-low
and simmer for about 30 minutes, until the nuts are softened and the flavors
have developed. In small batches, transfer the soup to a food processor
or blender and process until smooth (don't fill the processor more than
1/3 full.) Return the puree to the saucepan and bring to a simmer over
medium heat. Add more liquid to thin, if necessary, and stir in the salt.
Ladle into warm bowls and serve immediately.
Serves: 4
Great for Thanksgiving or Christmas. Happy holiday cooking to all!
Reprinted with permission
from ©2004 Smithsonian Institution and Fernando and Marlene Divina,
Foods of the Americas: Native Recipes and Traditions, published by
Ten Speed Press.
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