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Hazelnut Soup Recipe

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4.1 from 33 reviews

This Hazelnut Soup is a creamy, flavorful blend of leeks, hazelnuts, parsnips, and potatoes simmered in chicken broth, then blended to a smooth consistency and enriched with heavy cream. Perfect as a comforting starter or light meal, it’s garnished with fresh thyme and optional sour cream or croutons for added texture and taste.

Ingredients

Soup Base

  • 2 tablespoons unsalted butter
  • 2 ½ cups leeks, sliced up to the light green portions (about 3 leeks)
  • 1 cup hazelnuts, chopped
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt, plus more if desired
  • ½ teaspoon black pepper

Vegetables and Broth

  • 3 parsnips, peeled and roughly chopped
  • 2 russet potatoes, peeled and roughly chopped
  • 6 cups low-sodium chicken broth (can substitute with vegetable broth)

Finishing Ingredients

  • 1 cup heavy cream
  • Optional garnishes: sour cream, fresh thyme, croutons

Instructions

  1. Sauté Leeks and Butter: Melt the butter in a large soup pot over low to medium heat. Add the sliced leeks and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes.
  2. Add Hazelnuts and Aromatics: Stir in the chopped hazelnuts, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Continue cooking for an additional 2 to 3 minutes until the garlic becomes fragrant and the nuts toast slightly.
  3. Add Vegetables and Broth: Add the peeled and chopped parsnips and potatoes to the pot. Pour in the chicken broth and stir everything together to combine evenly.
  4. Simmer the Soup: Increase the heat to high and bring the mixture to a boil. Then reduce the heat and allow the soup to simmer gently for about 20 minutes, or until the parsnips and potatoes are tender and easily pierced with a fork.
  5. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a traditional blender, then return to the pot.
  6. Add Cream and Final Simmer: Pour in the heavy cream and stir well. Let the soup simmer for another 10 minutes to meld the flavors and warm the cream through.
  7. Serve and Garnish: Ladle the soup into bowls. Add a dollop of sour cream, sprinkle with fresh thyme, and top with croutons if desired for additional flavor and texture.

Notes

  • The calories listed are an approximation based on the ingredients and a serving size of 2 cups. Actual calories may vary depending on exact ingredients and portion sizes.
  • You can substitute chicken broth with vegetable broth to make this soup vegetarian.
  • For a nut-free version, omit the hazelnuts or replace with toasted sunflower seeds.
  • Use an immersion blender carefully to avoid splatters and ensure even blending.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://deliciousyum.com/hazelnut-soup-recipe/