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Paganens (Algonquin Wild Nut Soup)

Called paganens in traditional language, this soup is a creamy concoction made with simple stock, parsley, salt, and black pepper, shallots, and hazelnuts. All you have to do is blend everything together and heat it up.


  • 1 cup raw hazelnuts (filberts)

  • 3 large shallots, peeled and sliced

  • 1 tablespoon corn or vegetable oil

  • 4 cups vegetable stock

  • 1½ tablespoons parsley, chopped

  • ½ teaspoon salt

  • pinch of black pepper


  1. Toast the hazelnuts (filberts) in the oven by spreading them on a cookie sheet. Bake at 350 degrees F for about 15 minutes. Cool slightly.

  2. Rub off the skins with a towel. Coarsely chop the nuts into pieces.

  3. In a large pot, sauté the shallots in oil until tender.

  4. Pour in the vegetable stock and mix the shallots in the liquid.

  5. Add the nuts, parsley, salt and pepper. Bring to a boil, stir, then simmer the soup on low heat for 1½ hours to soften the nuts and blend the flavors.

Some similar soup recipes end the cooking process at this point and serve it as a hearty dish.

Other similar soup recipes have additional steps to liquefy the soup before serving. Transfer the contents of the pot in small batches to a food processor or blender and puree until smooth. Pour the soup in a sieve over the pot to remove the grit from the puree. Simmer on low heat to keep it warm. Ladle the soup in bowls. Garnish with parsley and serve.


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