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.
- Chef's knife
- Cutting board
- Stock pot
- Potato peeler
- Wooden spoon or spatula
- 4 tablespoons olive oil, divided
- 2 leeks, trimmed white part only
- 1 brown onion, peeled and sliced
- 2 medium-sized parsnips, peeled and diced
- 1 medium-sized Russet potato, peeled and diced
- 1 teaspoon kosher salt
- 1 teaspoon dry thyme
- 1⁄4 teaspoon black pepper
- 12 fluid ounces water, or enough to cover vegetables
- 11⁄2 cup toasted and unsalted hazelnuts
- 4 cups vegetable broth
- Greens of one leek top, sliced thin
- Salt and pepper to taste
- 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.
- 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.
- 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.