Oregon Hazelnut Toffee, Chocolate Coated Hazelnuts, Chocolate
Coated Fruits, Dry-Roasted and
Seasoned Hazelnuts, Sugar Free Varieties, and Gift Boxes for Shipping.
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Oregon 97002
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Index of Soup Recipes:
Cream of Broccoli & Hazelnut Soup Au Gratin
3-Pepper Oregon Hazelnut Soup
Hazelnut Squash Soup
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 large bunch broccoli
- 3 medium potatoes, peeled & diced
- 6 cups chicken stock
- 1-1/4 cups heavy cream
- 1 cup roasted & finely chopped Oregon hazelnuts
- 2 tablespoons cream sherry
- 1/4 cup grated parmesan cheese
- 1-1/2 teaspoons salt
- 1/8 teaspoon freshly ground pepper
- 1-1/2 cups grated Gruyere cheese
- 1-1/4 cups coarsely chopped Oregon hazelnuts
Melt butter in a 4 to 6-quart soup kettle. Sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor. Return puree to kettle and stir in cream, finely chopped hazelnuts, sherry, parmesan cheese, salt and pepper to taste. Gently heat.
To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyere cheese and 1/2 ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute.
- 1 quart chicken stock
- 1 cup lentils
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/4 cup chopped celery
- 2 cloves garlic
- 1/2 teaspoon coriander
- 1/2 teaspoon fenugreek
- 1/4 teaspoon cumin
- 2 cups water
- 1-1/2 cups Oregon hazelnuts, toasted & chopped
- 1 teaspoon mixed pepper corns (pink, green & black, cracked)
- 2 tablespoons 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-quart 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.
- 1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash
- 1 cup finely chopped Oregon hazelnuts (4 oz.)
- 1/2 cup finely chopped onion
- 1 quart chicken broth or stock
- salt to taste
- 1/4 teaspoon pepper
- 2 tablespoons butter or margarine
- 2 tablespoons sherry
Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.
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