4.8 from 63 votes
Hazelnut Soup
Hazelnut Soup combines parsnips, potatoes, hazelnuts, and aromatics simmered in chicken broth, creating a velvety, nutty-flavored soup. The use of green onions, shallots, garlic, and thyme adds layers of mild sweetness and herbaceous notes. Blended smooth and finished with half and half, it results in a creamy texture with a subtle crunch from chopped hazelnut garnish. It is a warming option for cooler days, offering both comfort and a distinctive nutty profile.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Calories:
361 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 361
% 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.