* 1 pound hazelnuts
* 6 to 8 ramps (can substitute green onions)
* 1/2 cup watercress, including tender stems
* 2 tablespoons hazelnut, sunflower, or corn oil
* About 4 cups vegetable stock or water
* 2 teaspoons sea or kosher salt


Preheat oven to 350°F. Spread hazelnuts on baking sheet and place in oven. Cook for 12 to 15 minutes until toasted. Remove from the oven and allow to cool. When cool enough to handle, place nuts in a kitchen towel and rub vigorously to remove as much of the papery skins as possible.

Trim the roots from the ramps and remove any woody stems and flowers. Thinly slice ramps, with their tops on, and set aside. Rinse and drain watercress, removing woody stems or pale leaves. Chop watercress coarsely.

Heat oil in large saucepan over medium heat. Add the ramps and watercress and wilt for 3 to 5 minutes, stirring continuously. Add stock and hazelnuts. Increase heat to medium-high and bring to a boil. Decrease heat to low and simmer for about 30 minutes, until nuts are softened and flavors have developed. In small batches, transfer soup to a food processor or blender and process until smooth (don't fill the processor more than 1/3 full.) Return puree to the saucepan and bring to a simmer over medium heat. Add more liquid to thin, if necessary, and stir in salt. Ladle into warm bowls and serve immediately.

Serves: 4

("Foods of the Americas: Native Recipes and Traditions" by the Smithsonian Institution and Fernando and Marlene Divina, published by Ten Speed Press)