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With roasted hazelnuts, parsnips, potatoes and fresh herbs, this creamy hazelnut soup is perfect for a cold night.
When it's a little chilly in the air, soup is my go-to - from butternut squash sweet potato soup to chicken manchow soup to Maryland crab soup.
But I'm a sucker for creamy soups and this hazelnut soup doesn't disappoint. And if you've ever watched Tangled, you know this is Rapunzel’s favorite soup.
Why This Recipe Works
- Simple - Despite its gourmet appeal, this recipe is surprisingly simple and hassle-free, both in preparation and taste.
- Creamy texture - The combination of hazelnuts, parsnips, potato, and cream results in a velvety texture.
- Great for kids and adults - If your kids are fans of Tangled, they might be intrigued enough to try it and after just one spoonful, they will be wanting more.
Jump to:
Ingredient Notes
- Butter - The base fat for cooking the vegetables that adds richness.
- Leeks - Leeks have a mild and slightly sweet flavor with a subtle onion undertone that becomes sweeter and more delicate when cooked.
- Hazelnuts - Opt for roasted hazelnuts for a deeper flavor. You can either buy them pre-roasted or roast them yourself for a more robust taste.
- Garlic - Enhances the soup by imparting a savory, aromatic depth of flavor.
- Fresh herbs - Thyme and rosemary add a vibrant, aromatic quality.
- Salt and pepper - Enhances the flavor.
- Parsnips - Choose fresh, firm parsnips for the best flavor and texture.
- Potatoes - Waxy potatoes, such as Yukon Gold or red potatoes, are ideal for soup as they hold their shape well during cooking, imparting a creamy texture without becoming mushy.
- Broth - Use good-quality chicken broth as the base. Opt for low-sodium versions if you're watching your salt intake.
- Cream - Adds some richness and creaminess to the soup
Ingredient Swaps
As with any recipe, you can switch things up for this hazelnut soup if needed. Some variations include:
- While I like leeks for their milder flavor, sweet onions can be used instead.
- If hazelnuts are unavailable. you can substitute with other nuts like almonds, walnuts, or cashews for a different flavor profile.
- While parsnips add a sweet and earthy flavor, you can experiment with other root vegetables like carrots or sweet potatoes for variation.
- Instead of traditional potatoes, try using sweet potatoes or cauliflower for a different texture and flavor.
- If you want a truly vegetarian soup, substitute the chicken broth for vegetable broth.
- For a dairy-free option, consider using coconut milk, almond milk or cashew cream instead of traditional dairy cream.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Melt butter and sauté leeks until translucent. Add hazelnuts, garlic, thyme, rosemary, salt, and pepper. Mix in parsnips, potatoes and broth. Simmer for 20 mins until veggies are tender.
Blend soup until smooth using an immersion or traditional blender in batches. Add cream and simmer for 2 mins. Adjust seasoning. Serve with fresh herbs and chopped hazelnuts if desired.
FAQs
If using an immersion blender, it sometimes struggles blending the hazelnuts specifically. If possible, use a blender. If you can't, add a bit more broth to thin it out.
It can be! To make it vegan, use vegetable broth instead of chicken broth, and choose a non-dairy alternative like coconut milk or almond milk instead of cream. Also replace the butter with vegetable oil.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Equipment
The equipment you use is important to how the hazelnut soup turns out. What is needed is the following:
- Stock pot/Dutch oven - You want something large enough to cook the soup.
- Chef's knife - You need a quality knife to dice everything.
- Immersion blender - Helps puree everything. Can also use a blender in batches.
Pro Tips/Recipe Notes
- Make sure your hazelnuts are toasted, as it creates a deeper flavor for the soup.
- Gently toasting the hazelnuts with the other aromatics helps release their oils, creating a deeper flavor in the soup.Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree everything but keep in mind it takes some time to puree the hazelnuts. If you are struggling, just use a blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
Other Soup Recipes
If you’ve tried this hazelnut soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Hazelnut Soup
Ingredients
- 2 tablespoon unsalted butter
- 2 cups leeks, cleaned and sliced (only use white and light green part, about 2 leeks)
- 1 cup hazelnuts, roasted and roughly chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups parsnips, peeled and cut into 1 inch cubes (about 3 parsnips)
- 2 cups Yukon Gold potatoes, peeled and cut into 1 inch cubes (about 3 potatoes)
- 5 cups low-sodium chicken broth
- 1 cup heavy cream
Instructions
- In a large Dutch oven, heat butter over medium heat. Add the leeks and cook for 5-7 minutes or until translucent. Stir in the hazelnuts, garlic, thyme, rosemary, salt and pepper and cook for another minute.
- Add the parsnips, potatoes and broth to Dutch oven and increase heat to medium-high until it begins to simmer. Reduce heat to maintain a simmer and cook for 20 minutes or until the parsnips and potatoes are fork tender.
- Using either an immersion blender, or transferring the soup in batches to a traditional blender, puree the soup until smooth. If using blender, be careful to not fill it very full or it will splatter everywhere.
- Stir in heavy cream and simmer for another 2 minutes. Taste and adjust for seasoning.
- Serve immediately and top with some fresh herbs and additional chopped hazelnuts if desired.
Notes
- Make sure your hazelnuts are toasted, as it creates a deeper flavor for the soup.
- Gently toasting the hazelnuts with the other aromatics helps release their oils, creating a deeper flavor in the soup.Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree everything but keep in mind it takes some time to puree the hazelnuts. If you are struggling, just use a blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
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