This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian. Make a batch today and have a taste of Autumn in a bowl for dinner!
From our food contributor,DianaBauman.
Rapunzel, It’s Hazelnut Soup!
Sorry, I couldn’t help myself.
Whenever I think of hazelnut soup, I’m reminded of one of my favorite Disney movies about a beautiful princess and her long silky hair.
Along with a dreamy guy, a cast iron skillet, and parsnips… what’s not to love?
Honestly, the first time I saw this movie I was more intrigued with the mention of hazelnut soup than the rest of the movie.
Rapunzel’s fake mother brought home parsnips after a trip to town in order to make her hazelnut soup.
I happen to love parsnips and hazelnuts so I knew this was a soup I had to recreate… animated or not.
Parsnips are carrot-like root vegetables thatcontain vitamins, minerals and nutrients, most notably fiber, folate, potassium and vitamin C.
They’re in season during the late fall and winter.
They’re sweet, yet can have a bit of bite to them.
Large parsnips can have a bitter center which is best removed before cooking.
They taste great mixed into stews, soups, and any other way you would normally use a potato or other root vegetable.
I tell you what, when I saw one of my favorite vendors at my farmers market selling freshly harvested parsnips in the fall, I stocked up and purchased about 15lbs of them to carry me through the winter.
They keep wonderfully in the crisper and actually get sweeter over time.
When I purchased them, I knew right away that I was going to be using some of them to make a comforting batch of hazelnut soup.
I usually make this rustic hazelnut soup once or twice during the winter season – thick and silky, just the way I like it.
In order to create complexity, I start by sautéing onions in a cast iron dutch oven until they’re caramelized, deep and sweet.
While the onions are caramelized, Iroast the hazelnuts to deepen their flavor.
Once the onions are caramelized, I deglaze the pot by adding a bit of homemade beef broth.
To the pot, I then add the parsnips, carrots, a potato, some of the roasted hazelnuts, seasonings, and a fair share of more broth.
If you decide to use store bought organic broth, be aware that it won’t have as much depth and character as one made over a stovetop and simmered for 24 hours.
If something like this intimidates you, I promise, you’ll be surprised at how simple it is to make and the nutrients inside will be unlike anything that can be purchased at a store.
Once the additional broth has been added, the vegetables are covered and simmered until tender.
Once tender, a bit of milk or cream is added to the soup and is then ready to be served with a dollop of sour cream and sprinkled with roasted hazelnuts.
This soup serves beautifully with a green salad and a hunk of crusty bread(or not… if you’re gluten free).
Hazelnut Soup Recipe
Recipe Type: Vegetarian Soup
Author: Diane Bauman
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian. Make a batch today and have a taste of Autumn in a bowl for dinner!
Ingredients
- 2 large yellow onions, sliced
- 3 tbsp butter
- 3 parsnips, roughly chopped
- 1 potato, roughly chopped
- 2 carrots, roughly chopped
- 1 cup hazelnuts, roasted, divided
- 4¼ cups beef broth, divided (sub vegetable broth for vegetarian option)
- 1 tsp salt
- dash of fresh cracked pepper
- 1 tbsp fresh thyme leaves
- 1 cup milk
- chopped hazelnuts to garnish
- sour cream to garnish
Instructions
- In a large pot or dutch oven, over medium heat, melt the 3 tbls butter and add the onions. Stir the onions into the butter and allow to gently cook for 20-25 minutes or until the onions caramelize to a deep golden brown, stirring them along the way.
- Once Caramelized add ¼ cup beef broth to deglaze the pan.
- Once deglazed, mix in the parsnips, potato, carrots, ¾ cup hazelnuts, the rest of the broth, salt, pepper, and thyme leaves. Bring to a boil, lower the heat, and then cover and simmer for 20-25 minutes or until the vegetables are tender.
- Once tender, with an immersion blender or working in batches using a blender, puree the contents of the pot. If using a blender, return the puree to the pot over medium heat.
- Add 1 cup milk and stir through. Simmer for an additional 5 minutes.
- Serve with a dollop of sour cream and sprinkled with roasted hazelnuts
Love this recipe? Don’t miss these other great posts from MomAdvice.com:
Gluten-Free Chicken Noodle Soup
Pizza Quinoa Mushrooms
Homemade Vanilla Chai Tea Mix
Easy Homemade Gluten-Free Pumpkin Bread
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Do you enjoy soups? Share with us, what’s your favorite comforting soup during this season?
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