soup recipe

HAZELNUT

INGREDIENTS

– 2 tablespoons olive oil – 3 shallots diced – 1 leek diced – 1 tablespoon fresh rosemary finely chopped – 1 teaspoon dried thyme – 1 cup hazelnuts chopped – 1 large potato peeled and diced – 3 parsnips peeled and diced – 6 cups vegetable stock – 1 cup whole milk – salt and pepper to taste

STEP 1

Heat oil in a large soup pot over medium heat. Fry shallots, leek, garlic, rosemary, thyme, and hazelnuts

STEP 2

Add potato, parsnips, and vegetable stock. Bring to a boil, then simmer for 20 minutes.

STEP 3

Stir in milk and remove from heat.

STEP 4

Blend soup until smooth using a blender or immersion blender.

STEP 5

Serve hot, garnished with fresh rosemary and chopped hazelnuts if desired. Enjoy!

Tips for Making Hazelnut Soup:

You can roast the hazelnuts in a saucepan over medium heat to intensify the hazelnut flavor. Never leave the nuts unattended as nuts can burn quickly if not watched.