This is our take on Matt Cowan's (Simple Bistro) mushroom bisque with hazelnut pistou, featured in the Toronto Star's Chefs' Showcase.
Pistou is very easy to make. To tame the sharpness, the parsley is blanched and the hazelnuts are toasted first before being pureed.
We served the soup as a main course with sesame bread rings. (Please take a look at a different kind of mushroom soup.)
In August, we used almonds instead of hazelnuts in the pistou and served the soup with fantastic French bread made from a recipe in "Mastering the Art of French Cooking: Volume 2" by Julia Child and Simone Beck. Both soup and bread were brilliant.