Hazelnut Soup

By Enrique Gili
November 10, 2015, 11:20 a.m.
Ramekins of hazelnut soup
Ramekins of hazelnut soup (Photo: Marysckin/Shutterstock)

About This Dish

This is a deeply flavored soup with none of the downsides associated with hearty cold-weather fare. No meat and dairy products are used, yet one bowl of this complex dish will leave you satisfied.

Prep Time
Total Time
6 to 8 servings
  1. Chef's knife
  2. Cutting board
  3. Stock pot
  4. Potato peeler
  5. Blender
  6. Wooden spoon or spatula
  7. Skillet
  1. 4 tablespoons olive oil, divided
  2. 2 leeks, trimmed white part only
  3. 1 brown onion, peeled and sliced
  4. 2 medium-sized parsnips, peeled and diced
  5. 1 medium-sized Russet potato, peeled and diced
  6. 1 teaspoon kosher salt
  7. 1 teaspoon dry thyme
  8. 14 teaspoon black pepper
  9. 12 fluid ounces water, or enough to cover vegetables
  10. 112 cup toasted and unsalted hazelnuts
  11. 4 cups vegetable broth
  12. Greens of one leek top, sliced thin
  13. Salt and pepper to taste
Cooking Directions
  1. Place stock pot over medium-high heat. Add olive oil and heat for about 2 minutes. Add leeks and onion and cook until tender, about 8 to 10 minutes. Add parsnips and potato. Season with salt, thyme and black pepper then add just enough water to cover vegetables. Cook until potatoes begin to fall apart, about 20 minutes. Add 1 cup hazelnuts and vegetable broth. Bring to a boil. Remove from heat and allow soup to cool.
  2. Chop remaining 1/2 cup hazelnuts in blender. Remove hazelnuts from blender and set aside. Pour cooled soup into blender and process in batches, until smooth. Return soup to stockpot to reheat.
  3. Add 1 tablespoon olive oil to skillet. Heat about 2 minutes. Sauté leek greens until tender, 4 minutes. Serve up the soup, adding chopped hazelnuts and greens.