Paganens (Algonquin Wild Nut Soup) #SundayFundayBloggers

November is National American Indian Heritage Month.  I'm sure this month was chosen as it was when Europeans first emigrated to the New World and were met by friendly Indigenous Americans who celebrated their arrival with a feast.  We now acknowledge that arrival and feast each year in Thanksgiving.

The Sunday Funday Bloggers are celebrating American Indians today.........

Of course, it didn't take long for our forefathers to decide that they were "better" than those whose land they were on and to systematically steal that land and claim them animals and savages who did not deserve the same opportunities and treatment as those whose skin was white.  

It saddens me that in the following centuries, we have seen this played out over and over and over again, the targeted group of "animals" and "savages" might change but the disparity in how we treat and accept others has not.  

We certainly are not greeting newcomers on our shores with a welcoming feast and when we gather with our families for Thanksgiving, I daresay that we are not giving those people who have suffered disparity in our society a second thought.

It wasn't until the 20th century that our government acknowledged the Indigenous Americans when President Gerald Ford proclaimed a Native American Awareness Week in 1776.  We were busy celebrating our Bi-Centennial that year and our government decided to acknowledge those whose land we stole and whose children we murdered by giving them a week on the calendar.  Damn White of them, huh?!!!!!

President George W. Bush and his Congress, signed a resolution in 1990 to acknowledge the American Indian for the entire month of November, naming it Native American Heritage Month.  Progress is very slow in our country that prides itself for it's progressiveness.

I was thrilled when Cam of Culinary Adventures of Camilla decided to have us acknowledge Native Americans with a recipe today.  I decided to serve up a soup that comes from the Algonquins who were native to the area where I now live.  

I found this recipe at HI COOKERY who made this soup for the American Feast Day of Kateri Tekakwitha who was the daughter of an Algonquin Christian woman.  Being Catholic and living in Algonac, I felt this soup calling out to me.

Let's see what the other Sunday Funday Bloggers brought to the Feast today.......

• Paganens (Algonquin Wild Nut Soup) by A Day in the Life on the Farm
• Stuffed Acorn Squash by Amy’s Cooking Adventures
• Three Sisters Soup by Karen’s Kitchen Stories
• Wojape, a Cranberry-Rosehip Sauce by Culinary Cam

This soup is made with hazelnuts, also called filberts, that are also indiginous to the eastern states of North America.  It has only a few ingredients and is vegan.  It was the perfect start to our Thanksgiving Table where we were joined by our children, some of whom are American born and bred and others who hail from China, France, Russia and Mauritius and have chosen us as their family and the USA as their home.

As I served this soup, a discussion ensued about the Algonquin Indians for whom our area is named and the many Algonquins who still make this area their home.  Our daughter Jessica said that she and the Angel Face had been studying Native Americans during home school this entire month and that nowhere did she find turkey mentioned as a food source.  We all agreed that venison was probably a more likely choice.  

However, as this was the view from my back door the day before Thanksgiving this year, I was quick to point out that, at least in this area, a turkey feast was a very real probability.  Perhaps they enjoyed both turkey and venison as I think we may do next year.

I found this soup to be a little bland for my taste.  I am used to using much more seasoning in my cooking, however I'm sure that the Algonquins did not have the same resources as we enjoy today so I stuck to the recipe.  The toasted hazel nuts it the main flavor in this soup that made me feel as if I were enjoying a handful of them.  

Soup, First Courses, Vegan, Vegetarian,

Soup

Native American

Yield: 12 first course servings

Author: Wendy Klik

Paganens (Algonquin Wild Nut Soup)

Toasted Hazelnuts and Shallots form the base for this soup that is credited to the Algonquin Indian Tribe.

Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M

Ingredients

• 2 c. raw hazelnuts (filberts)
• 5 large shallots, sliced
• 1 T. canola oil
• 2 qts. vegetable stock
• handful of parsley leaves, chopped
• salt and pepper, to taste

Instructions

1. Place the hazelnuts in a single layer on a cookie sheet and place them in a preheated 350* oven for about 15 minutes, until they are very fragrant and deep brown in color.
2. Remove them from the pan onto a towel and allow them to cool.
3. Use the towel and your fingers to remove the skins, they flake of very easily with slight rubbing.
4. Coarsely chop the nuts and set aside.
5. Heat the oil in a large soup pot over medium heat. Add the shallots and cook until fragrant and tender.
6. Pour in the vegetable stock. Add the nuts and parsley, season with salt and pepper and bring to a boil. Reduce heat and simmer for a couple of hours to meld the flavors and tenderize the nuts.
7. Working in batches, puree the soup using a food processor or heavy duty blender and return to the pot.
8. Taste and add more salt and pepper, as needed. Rewarm and serve.

Notes

Adapted from a recipe found at HICOOKERY

Nutrition Facts

Calories

151.42

Fat (grams)

13.34

Sat. Fat (grams)

0.98

Carbs (grams)

7.13

Fiber (grams)

2.28

Net carbs

4.85

Sugar (grams)

3.03

Protein (grams)

3.27

Sodium (milligrams)

648.49

Cholesterol (grams)

0

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