Hazelnut Soup

Hazelnut Soup

Alessandro Clemente

Autumn is running out! We think this calls for a delicious soup made from some of Fall’s best flavors. Today’s recipe is for a hazelnut and parsnips. Just the smells from these ingredients cooking will be enough to get you excited for the colder weather ahead. This is a great dish to serve to guests during the twilight hours when day turns to night and the evening air cools down.

What You’ll Need

  • 1 ½ cups freshly peeled Hazelnuts
  • 3 cups of parsnips
  • 6 large porcini mushrooms
  • Vegetable broth to taste
  • ½ cup leeks
  • Sage to taste
  • 1 ½ tablespoons of butter
  • Salt and black pepper to taste
  • ¾ pounds cereal rolls
  • Extra virgin olive oil to taste
  • 1/2 cup fresh cream.

What You’ll Do

  1. Toast your hazelnuts for a few moments in a hot pan until they become aromatic. Check them often to prevent burning.
  2. Peel your leek, removing both the root and the green parts, as well as the outer leaves.
  3. Cut your leek into thin slices.
  4. Peel the parsnip with a potato peeler and cut it into small cubes.
  5. Repeat the above steps for your potatoes
  6. Rinse your mushrooms well under cold water.
  7. Melt your butter in a saucepan on medium heat.
  8. Add your leeks and let them dry in the pan for a few minutes.
  9. Add your mushrooms and cook for another minute, stirring often.
  10. Add your potatoes, leeks, hazelnuts, and parsnip to the pan and continue.
  11. Add your sage leaves and cover in vegetable broth.
  12. Cover your pan and allow to cook on low heat for thirty minutes
  13. Cut your crostini into small cubes and place them on a piece of parchment paper.
  14. Season with oil and salt and place in an oven at 350 for about 8 minutes.
  15. Coarsely chop the rest of your hazelnuts.
  16. Remove your sage leaves from the soup and place contents in a blender.
  17. Blend until you get the preferred consistency. Add salt and pepper to taste.
  18. When serving, garnish your soup with your baked croutons!

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