Title: Paganens (Algonquin Wild Nut Soup)
Categories: Soup Amerind Onion
Yield: 6 Servings

24	oz	Hazelnuts, crushed
6		Shallots, with tops
3	tb	Parsley, chopped
6	c	Stock
1	ts	Salt
1/4	ts	Black pepper

Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

This soup is traditionally served amongst the Algonquin during the Fall.

Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet

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