Cream of Chicken Soup with Grapes and Hazelnuts

Ingredients:

• 2 slices bread
• 1 tsp. margarine
• 3/4 cup onions, coarsely chopped
• 3/4 cup leeks, thinly sliced
• 3/4 cup celery, thinly sliced
• 1/2 cup carrots, sliced
• 6 cups chicken broth
• 1 cup potatoes, sliced
• 1 seasoning bouquet (1 bay leaf, 1 stalk of thyme, and 1 sprig of parsley)
• salt and pepper to taste
• 1 Tbsp. cornstarch diluted with a bit of water
• 20 green grapes, seedless
• 2 Tbsp. hazelnuts, chopped or (pine nuts)
• 1/2 cup 15% cream

Directions:

Preheat the oven to 350 degrees F. Cut the bread slices into 3/4 inch cubes. Place them on a cookie sheet and toast them in the oven for 10 to 15 minutes; set aside.

Melt the margarine in a large saucepan and saute the onions, leeks, celery and carrots.

Add the chicken broth, potatoes and the seasoning bouquet. Cover the saucepan and simmer for 20 minutes over low heat; season with salt and pepper.

Puree the mixture in the food processor or with an electric hand mixer, then return it to the saucepan. Thicken , using the cornstarch, then add the grapes and hazelnuts.

Add the cream just before serving and garnish with the croutons (toasted bread).

Source: Classic Cooking

By Raymonde C. G. from North Bay, Ontario

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