The Indians of the Northeast not only ate the nuts and acorns they gathered in the forests raw, but also used them ground as an ingredient in soups and bread dough. They were a kind of flour substitute for them before the white settlers introduced them to cereals.
This hazelnut soup is so filling that it can easily be served as a main course. If you want to offer it as an entrée, the portions should be small.
Put the ground hazelnuts, the sliced shallots, the clear soup and the honey in a large saucepan, let it all bubble together and then simmer on low heat for an hour.
Refine the soup with a dash of sweet whipped cream, season with pepper and sprinkle with the chopped parsley.
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