Hazelnut Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
361 kcal
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Course
Main Course, Appetizer, Soup
Hazelnut Soup
Description
This Hazelnut Soup recipe starts by sautéing green onions, shallots, garlic, and fresh thyme in butter, which forms a flavorful base. Hazelnuts join the mix briefly to toast gently, adding depth to the nutty flavor. The inclusion of parsnips and potatoes cooked in chicken or vegetable broth provides a hearty body to the soup. Once softened, the ingredients are blended until smooth and enriched with half and half, giving a creamy mouthfeel balanced by the earthy nuts. The finished soup is garnished with extra herbs and chopped hazelnuts for texture and presentation.
The soup's flavor profile is layered with the sweetness of parsnips and shallots, the earthiness of thyme, and the rich, toasted notes of hazelnuts. The gentle simmering allows all components to meld without overwhelming the delicate balance. The use of an immersion blender or regular blender ensures a uniform texture that is creamy yet maintains some richness from the nuts. This dish suits a light lunch or first course in a meal and can be paired with rustic bread or a fresh salad.
It is important to handle blending hot soup with care, using a tea towel over the blender lid to vent steam safely if not using an immersion blender. Fresh herbs can be used for garnish to enhance aroma, and leftovers can be reheated gently to preserve texture. This soup provides a comforting, nut-forward alternative to more common creamy vegetable soups.
Ingredients
- 2 tablespoon butter
- 2 c green onion about 1 large bunch, sliced
- 3 shallot sliced
- 3 cloves garlic minced
- 2 teaspoon thyme fresh, minced
- 3 parsnip peeled and roughly chopped
- 2 potato peeled and cubed
- 1 cup hazelnuts roughly chopped
- 6 cups chicken broth or vegetable broth for vegetarian soup
- 1 cup half and half cream
- salt I use ¾ teaspoon salt and ½ teaspoon pepper, to taste
- black pepper I use ¾ teaspoon salt and ½ teaspoon pepper, to taste
Instructions
- Melt butter in a large Dutch oven over medium heat, and add green onions, and shallots and sauté until translucent.
- Add garlic, thyme, hazelnuts, salt and pepper, and sauté, stirring for about 2 more minutes.
- Add parsnips, potatoes, and chicken broth and stir together well. Cover and bring to a boil, then reduce to low and simmer for 20 minutes.
- Once potatoes and parsnips are cooked through, remove from heat. Blend to desired consistency using an immersion blender. (See notes below to use a regular blender.)
- Stir in half and half and heat through. Serve while hot, garnishing with extra chopped herbs and hazelnuts.
Notes
- If you don't have an immersion blender, puree the soup in batches in a regular blender, covering the vented lid with a tea towel to let steam escape safely.
- Use fresh thyme and garlic for the best flavor development during sautéing.
- Garnish with additional chopped hazelnuts and fresh herbs to add texture and enhance presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 946mg | 39% |
| Potassium | 966mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 38mg | 42% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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