3-Peppercorn Hazelnut Soup

• 1 quart vegetable stock or 1 quart chicken stock
• 1 cup lentils
• 12 cup chopped onion
• 12 cup chopped carrot
• 14 cup chopped celery
• 2 garlic cloves
• 12 teaspoon coriander
• 12 teaspoon fenugreek seeds (optional)
• 14 teaspoon cumin
• 2 cups water
• 1 12 cups hazelnuts, toasted and chopped
• 1 teaspoon peppercorn blend (pink, green and black, cracked)
• 2 tablespoons parsley, chopped
• 1 tablespoon butter, melted
• 1 tablespoon flour

1. To make roux:.
2. Mix the butter and flour together and work into a paste.
3. Cook in a small skillet, stirring constantly for 4 minutes over medium heat.
4. Set aside.
5. Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart saucepan.
6. Bring to a boil, reduce heat and simmer for 1 hour.
7. Remove from heat and carefully puree in a blender and return to pot.
8. Add water, hazelnuts, parsley and peppers and simmer 15 minutes.
9. Thicken by beating in roux and cooking an additional 15 minutes.
10. Season to taste.
11. Garnish with a dollop of sour cream, chopped scallion or chives and hazelnuts.
12. Note: To make a roux, mix equal parts of melted butter and flour and work into smooth paste.
13. Cook, stirring constantly for 4 minutes over medium heat.

vegetable stock, lentils, onion, carrot, celery, garlic, coriander, fenugreek seeds, cumin, water, hazelnuts, peppercorn, parsley, butter, flour

Taken from www.food.com/recipe/3-peppercorn-hazelnut-soup-193558 (may not work)