Black Walnut Bisque

5 cups vegetable stock or water
3/4 cups hazelnuts
1/2 cups black walnuts or commercial walnuts
1 cup silken tofu, drained
1 celery stalk, sliced
2 tbs. white oak wine or sherry
1 small, hot pepper, seeds and ribs removed, or 1/4 tsp. cayenne hot pepper, or to taste
1/4 tsp. liquid stevia (optional) or a dash of any sweetener, or to taste
2 tbs. corn oil
2 tbs. mellow (light-colored) miso or 1/2 tsp. salt, or to taste
2 tbs. any wild or commercial onion leaves, chives, or scallions, chopped
w1/2 tsp. nutmeg, ground

1. Simmer all ingredients except the wild onion leaves, corn oil, miso and nutmeg 5 minutes.

2. Purée in a blender in 2 batches with the corn oil and miso, holding down the blender cover with a towel to prevent eruption.

3. Serve hot, garnished with the wild onion leaves and nutmeg.

Serves 6

Preparation Time: 25 minutes