Kansas - The Sunflower State, State flower: Sunflower

1. Hazel Nut Soup
2. Swiss Steak Kansas Style
3. Skillet Cabbage
4. Monkey Bread
5. Filbert Cake

Hazel Nut Soup - Serves 8

½ lb butter
2 carrots, peeled and chopped
2 celery stalks, chopped
1 leek, chopped
1 garlic clove, minced
1-½ cups finely chopped hazel nuts
2 qt chicken stock
2 Tbsp flour
Nutmeg, freshly grated
Cayenne
2 bay leaves
1 cup heavy cream
Salt
Freshly ground black pepper

Melt ¼ lb of the butter in a 4 qt saucepan and sauté chopped vegetables, garlic and 2/3 cups of the hazelnuts; turn heat very low, cover and cook for about 30 minutes.

When the vegetables are softened, allow to cool and puree with a blender using a little of the stock if necessary. Return to saucepan, sprinkle in flour and blend thoroughly. Cook for about 2 minutes and stir in stock; season with several gratings nutmeg, dash of cayenne and the bay leaves. Simmer for about 1 hour.

Just before serving add cream, the remaining butter in small bits and remaining hazelnuts. Add salt and pepper to taste. Heat the soup but don't let it boil.

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