Wild Hazelnut Potage

Name: Wild Hazelnut Potage (Potage aux Noisettes Sauvages)
Cuisine: French
Ingredients: 2 tablespoons chervil, separated into single whole leaves; Salt; Coarsely cracked pepper from the mill; 1 tablespoon lemon juice; 1 tablespoon green Chartreuse (optional); ⅛ teaspoon dried orange peel; 1½ quarts excellent chicken stock, scalding; 1 cup heavy cream; ½ cup chopped chervil; ¾ cup butter; ½ cup all-purpose flour; ¾ cup hazelnuts, peeled and chopped

Potage aux Noisettes Sauvages

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Until quite recently I searched the woods to find wild hazelnuts; now I go peacefully down to market and purchase them from the farmers. The little hazelnuts that grow wild in the forests of the Pre-Alps are milkier than our filberts. Were you to have access to wild hazelnuts, double the amount indicated here.

Ingredients

¾ cup butter
¾ cup hazelnuts, peeled and chopped
½ cup

Europe
France
Savoie
Summer
Soup
Mediterranean

Method

Heat ½ cup of the butter to the noisette stage and in it cook the hazelnuts to deep beige. Remove only the hazelnuts from the pan and set them aside.

Add the remaining butter to the pan, melt it, and add the flour; cook to a lovely beige. Bind with the stock, bring to a boil, and add the orange