http://caloriecount.about.comusers/lazykittyx lazykittyx's Journal - Calorie Count Oct 12 2008 03:12 Calorie Count http://caloriecount.about.com/users/lazykittyx/231628.html Oct 12 2008 03:12 http://caloriecount.about.com/users/lazykittyx/231628.html <p>igredients-</p> <p>serves- 4</p> <ul> <li>1 lb. hazelnuts </li> <li>6-8 ramps, or&nbsp;green onions (white part only)</li> <li>1/2 cp watercress, tender stems included</li> <li>2 tbsp. hazelnut, corn, or sunflower oil</li> <li>4 cups of vegetable stock or water</li> <li>2 tsp. kosher or sea salt</li> </ul> <p>preheat oven to 350 F. spread hazelnuts out on a baking sheet a place it in the oven. cook to about 12-15 minutes, until toasty. remove from the oven and allow it to cool. when cool enough to handle, place the hazelnuts in a towl and rub vigorously to remove as much paper skin as possible.</p> <p>trim the roots of the ramps and remove any woody stems and flowers. thinly slice the ramps, with their tops on, a set it aside. rinse and drain the watercress, removing any woody stems or pale leaves. chop the watercress coarsely.</p> <p>heat the oil to medium heat in a fairly large sauce pan, add the ramps and watercress and wilt 3-5 minutes, stirring continuosly. add the vegetable stock and hazelnuts. increase the the heat to medium-high and bring to boil. decrease the heat to medium-low and simmer it to about 30 minutes, until the nuts are soft and the flavors have developed. in small batches, transfer the soup to a food processer or blender and process until its smooth (dont fill the blend more than 1/3 full). return&nbsp;the puree to the sauce pan and bring to a simmer over medium-heat. add more liquid to thin it, if necessary, and stir with the salt. ladle into warm bowls and serve quickly.</p> <p align="left"> <p align="left">&nbsp;</p> this is great for thanksgiving&nbsp;or x-max! ^-^</p> http://caloriecount.about.com/users/lazykittyx/231628.html