MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 3 Pepper Oregon Hazelnut Soup
 Categories: Soups
      Yield: 6 Servings
 
      1 qt Chicken stock
      1 c  Lentils
    1/2 c  Onions; chopped
    1/2 c  Carrots; chopped
    1/4 c  Celery; chopped
      2 cl Garlic
    1/2 ts Coriander
    1/2 ts Fenugreek
    1/4 ts Cumin
      2 c  Water
  1 1/2 c  Oregon hazelnuts;
           - toasted & chopped
      1 ts Mixed pepper corns
           - (pink, green & black);
           - cracked
      2 tb Roux *
 
  * Equal parts of soft butter and flour worked into smooth paste.
  
  Combine stock, lentils, onions, carrots, celery, garlic, coriander,
  fenugreek, and cumin in a heavy 3 qt soup pot. Bring to a boil, reduce
  heat, and simmer 1 hour. Remove from heat and put through a sieve or
  puree and return to pot. Add water, hazelnuts, peppers, and simmer 15
  minutes. Thicken by beating in roux and cooking an additional 15
  minutes. Salt to taste. Garnish with sour cream, chopped onion or
  chives, and Oregon hazelnuts.
  
  Recipe by Dundee Hazelnuts
  
  Recipe FROM: <https://web.archive.org/web/20010828201006/
  http://www.teleport.com/~nuts/soups.html>
 
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