Title: Roasted Hazelnut Soup
Categories: Soup Vegan
Yield: 4 Servings

1		Onion; peeled & chopped
2	tb	Butter or vegan margarine
1	lb	Potatoes; peeled & diced
1		Garlic clove; crushed
		Salt
		Freshly ground black pepper
1	qt	Vegetable stock or water
3/4	c	Roasted, skinned hazelnuts - finely ground
1	tb	Lemon juice
TO GARNISH
		A few roasted hazelnuts - chopped
		Chopped chives

In a large saucepan, cook the onion in butter or margarine until lightly browned, about 5 minutes. Add the vegetable stock (or water) and bring to a boil. Lower heat and let simmer for 15 to 20 minutes, until potatoes are tender. Transfer soup to blender or food processor and process until mixture is smooth. Stir in ground hazelnuts and lemon juice, and season to taste with salt and pepper. Sprinkle each serving with chopped hazelnuts and chives.

Variation: Substitute ground almonds for hazelnuts.

Adapted by Karen Mintzias from a recipe in: "The Complete Vegetarian Cuisine" by Rose Elliot.

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