Paganens (Algonquin Wild Nut Soup)

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24 ounces hazelnuts, crushed
6 shallots, with tops
3 tablespoons parsley, chopped
6 cups stock
1 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

From RecipeSource