Hazelnut Soup
Servings: 5 Servings
Ingredients
- 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 ground black pepper
- 3 parsnips peeled and roughly chopped
- 2 russet potatoes peeled and roughly chopped
- 6 cups low-sodium chicken broth low sodium (may substitute with vegetable broth)
- 1 cup heavy cream
Instructions
- Melt the butter in a soup pot or large pan over low-medium heat. Then add the leeks and cook until the leeks start to soften, about 5 minutes.2 tablespoons unsalted butter, 2 ½ cups leeks
- Stir in the hazelnuts, garlic, thyme, rosemary, salt and pepper. Cook for another 2-3 minutes or until the garlic becomes fragrant.1 cup hazelnuts, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the parsnip, potatoes, and broth. Stir to combine.3 parsnips, 2 russet potatoes, 6 cups low-sodium chicken broth
- Adjust the temperature to high, and bring the soup to a boil. Then reduce the heat and allow the soup to simmer for about 20 minutes or until the potatoes and parsnips are soft.
- Use an immersion blender to blend the soup until smooth. Pour in the heavy cream and simmer for another 10 minutes.1 cup heavy cream
- Serve with a dollop of sour cream, fresh thyme for garnish and croutons if desired.
- See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.
Nutrition Facts
Hazelnut Soup
Serving Size
2 cups
Amount per Serving
Calories
298
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
10
g
Cholesterol
54
mg
18
%
Sodium
566
mg
25
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
