Algonquin Wild Nut Stone Soup
Dawn on November 1 and I am not quite believing it is November. With November comes many favorite friends birthdays, Bonfire Night, US Thanksgiving, the inevitable start of Christmas Carols being pumped into stores, a lot of leaf raking and again US Thanksgiving.
Thanksgiving in my house has always been my favorite holiday. Lots of family and friends, football, swimming (yep some relative would visit and our house while big wasn't always big enough so there would a hotel room rented and after football before dinner we'd swim at the pool so we were really good and hungry). Often times it meant the movie The Goonies. When all of a sudden I found myself not able to go home to my parent's for Thanksgiving and I had the daunting task of cooking a turkey it took on even more meaning. All of a sudden I was able to open up my house for others. There was still The Goonies but other traditions were layered onto the day, including the Puirina Dog Show, a cornucopia of flowers and the cheese grating sous chef.
The soup this month is perfect as a Thanksgiving starter or a delicious smaller meal any other day of the month.
1 magical stone
24 oz hazelnuts, crushed
6 shallots with tops
3 tbl parsley, chopped
6 cups stock (your preference)
salt and pepper to taste
Combine all ingredients in a pot and simmer slowly over medium heat for 90 minutes, stirring occasionally. Happy Thanksgiving from Stone Soup Shakespeare to you!
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