Hazelnut Soup Recipe
Hazelnut Soup
Table of Contents
Hazelnut Soup Recipe
This hazelnut soup is an innovative and delicious blend of roasted hazelnuts, creamy vegetables, and aromatic spices. It’s a unique, rich dish perfect for warming up on a chilly evening or impressing guests at a special dinner. This recipe is not only packed with flavor but also easy to make, offering a surprising twist on traditional soups.
Description
Hazelnut soup is a creamy, velvety soup that incorporates the rich, slightly sweet, and nutty flavor of hazelnuts. Traditionally, hazelnuts are used in desserts and spreads, but this recipe brings them into the savory world, creating a distinctive soup that’s perfect for any occasion. The combination of roasted hazelnuts, earthy root vegetables, and fresh herbs results in a flavor profile that is both comforting and sophisticated.
The soup starts with toasted hazelnuts that release their rich oils, giving it a deep nutty flavor. The base of the soup includes vegetables such as onions, carrots, and celery, sautéed to develop their sweetness and balance the richness of the nuts. A splash of vegetable stock and a touch of cream bring it all together, creating a smooth, luxurious texture that will have your guests asking for seconds.
In terms of seasoning, this hazelnut soup is flavored with garlic, thyme, and bay leaves, which complement the hazelnut flavor beautifully. The result is a well balanced dish that is both hearty and refined, ideal for serving as a starter or a light main course. Whether you are hosting a dinner party or simply looking to try something new for dinner, this soup will not disappoint.
Besides the indulgent flavor, hazelnuts also bring several health benefits to the table. They are a great source of protein, fiber, and healthy fats, making this Hazelnut soup a more nutritious option compared to other creamy soups. The antioxidants in hazelnuts may also help reduce inflammation and support heart health, making this recipe a great choice for anyone looking to add more heart healthy ingredients into their diet.
Ingredients
- 1 cup hazelnuts, roasted and skinned
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock (or chicken stock for non vegetarians)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- Fresh parsley, for garnish (optional)
- A drizzle of truffle oil or a sprinkle of grated Parmesan (optional for garnish)
Instructions
- Toast the Hazelnuts:
Preheat your oven to 350°F (175°C). Place the hazelnuts on a baking sheet in a single layer. Toast them in the oven for about 10 minutes, or until they are fragrant and slightly golden. Remove from the oven and set aside to cool. Once cooled, rub the hazelnuts in a kitchen towel to remove the skins. Chop them coarsely and set aside. - Prepare the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent. - Garlic and Herbs:
Add the minced garlic, thyme, and bay leaf to the pot. Stir and cook for an additional 1-2 minutes, until the garlic is fragrant. - Add Hazelnuts and Stock:
Stir in the chopped toasted hazelnuts, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld and the vegetables to fully cook. - Blend the Soup:
Remove the bay leaf and use an immersion blender to puree the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a traditional blender, but be careful when blending hot liquids. - Finish the Soup:
Return the smooth soup to the pot over low heat. Stir in the heavy cream and butter, mixing until well incorporated. Season with salt and pepper to taste. If the soup is too thick, you can thin it out with a bit more stock or water. Let the soup simmer for an additional 5 minutes to ensure everything is heated through. - Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley, a drizzle of truffle oil, or a sprinkle of grated Parmesan, if desired. Serve hot, ideally with crusty bread on the side.
Notes
- Hazelnut Skin Removal: After roasting, some of the skins might remain on the hazelnuts. Rubbing them in a kitchen towel helps remove most of the skins, but don’t worry if some are left behind; they won’t affect the texture of the soup.
- Vegetarian Option: This soup is naturally vegetarian, but for a vegan version, you can substitute the heavy cream with coconut milk or a dairy free cream alternative. Use vegetable stock to keep the soup plant based.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve as it sits, making leftovers even more delicious.
- Freezing: If you want to freeze the soup, let it cool completely before transferring it to a freezer safe container. It will keep for up to 3 months. When ready to serve, simply reheat gently on the stove.
- Nut Free Option: If you’re allergic to nuts or prefer a nut free soup, consider substituting the hazelnuts with sunflower seeds or cashews. These alternatives will provide a similar creamy texture without the nutty flavor.
Hazelnut Soup Recipe
Ingredients
- 1 cup hazelnuts roasted and skinned
- 1 medium onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 4 cups vegetable stock or chicken stock for non vegetarians
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- Fresh parsley for garnish (optional)
- A drizzle of truffle oil or a sprinkle of grated Parmesan optional for garnish
Instructions
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Place the hazelnuts on a baking sheet in a single layer. Toast them in the oven for about 10 minutes, or until they are fragrant and slightly golden. Remove from the oven and set aside to cool. Once cooled, rub the hazelnuts in a kitchen towel to remove the skins. Chop them coarsely and set aside.
- Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
- Garlic and Herbs: Add the minced garlic, thyme, and bay leaf to the pot. Stir and cook for an additional 1-2 minutes, until the garlic is fragrant.
- Add Hazelnuts and Stock: Stir in the chopped toasted hazelnuts, followed by the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld and the vegetables to fully cook.
- Blend the Soup: Remove the bay leaf and use an immersion blender to puree the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a traditional blender, but be careful when blending hot liquids.
- Finish the Soup: Return the smooth soup to the pot over low heat. Stir in the heavy cream and butter, mixing until well incorporated. Season with salt and pepper to taste. If the soup is too thick, you can thin it out with a bit more stock or water. Let the soup simmer for an additional 5 minutes to ensure everything is heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, a drizzle of truffle oil, or a sprinkle of grated Parmesan, if desired. Serve hot, ideally with crusty bread on the side.
Notes
- Hazelnut Skin Removal: After roasting, some of the skins might remain on the hazelnuts. Rubbing them in a kitchen towel helps remove most of the skins, but don’t worry if some are left behind; they won’t affect the texture of the soup.
- Vegetarian Option: This soup is naturally vegetarian, but for a vegan version, you can substitute the heavy cream with coconut milk or a dairy free cream alternative. Use vegetable stock to keep the soup plant based.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve as it sits, making leftovers even more delicious.
- Freezing: If you want to freeze the soup, let it cool completely before transferring it to a freezer safe container. It will keep for up to 3 months. When ready to serve, simply reheat gently on the stove.
- Nut Free Option: If you’re allergic to nuts or prefer a nut free soup, consider substituting the hazelnuts with sunflower seeds or cashews. These alternatives will provide a similar creamy texture without the nutty flavor.
