3 large shallots, peeled and sliced
1 tablespoon corn or vegetable oil
4 cups vegetable stock
1½ tablespoons parsley, chopped
½ teaspoon salt
pinch of black pepper
Toast the hazelnuts (filberts) in the oven by spreading them on a cookie sheet. Bake at 350 degrees F for about 15 minutes. Cool slightly. Rub off the skins with a towel. Coarsely chop the nuts into pieces. In a large pot, sauté the shallots in oil until tender. Pour in the vegetable stock and mix the shallots in the liquid. Add the nuts, parsley, salt and pepper. Bring to a boil, stir, then simmer the soup on low heat for 1½ hours to soften the nuts and blend the flavors. Some similar soup recipes end the cooking process at this point and serve it as a hearty dish. Other similar soup recipes have additional steps to liquefy the soup before serving. Transfer the contents of the pot in small batches to a food processor or blender and puree until smooth. Pour the soup in a sieve over the pot to remove the grit from the puree. Simmer on low heat to keep it warm. Ladle the soup in bowls. Garnish with parsley and serve.