Paganens (Algonquin Wild Nut Soup)

This ancient Algonquin soup proves you don’t need cream to get silky, luxurious texture.

Crushed hazelnuts release their oils during a slow simmer, transforming simple stock into a velvety broth that tastes like the forest floor in the best possible way.

Shallots add mild onion sweetness while parsley brings a fresh green note that cuts through all that nutty richness.

The result is earthy, warming, and surprisingly filling for something so simple.

Serve this when you want to impress guests with indigenous foodways or need a dairy-free soup that feels indulgent without any cream or coconut milk.

Chef Tips

• Crushing hazelnuts: Use a food processor to pulse them into coarse pieces, not fine powder. You want chunks that’ll release their oils slowly, creating body without turning the soup gritty.
• Stock matters: Use a flavorful homemade stock (chicken, vegetable, or game) since it’s the base here. Weak store-bought broth will make a weak soup.
• Low and slow wins: Don’t rush that 90-minute simmer. The hazelnuts need time to break down and thicken the broth naturally. Stir occasionally so nothing sticks to the bottom.
• Texture preference: For a smoother soup, blend half the mixture and stir it back in. For rustic texture, leave it chunky with visible nut pieces.
• Leftover magic: This soup thickens as it sits. Thin it with extra stock when reheating, and the flavors will be even deeper the next day.