This easy hazelnut soup is creamy, warm, fragrant and so delicious. With rich fall flavors, this is a nutty and nutritious meal the whole family will love.
6cupsChicken Brothor vegetable broth for vegetarian soup
1cupHalf and Half Cream
Salt + Pepper To TasteI use ¾ teaspoon salt and ½ teaspoon pepper.
Instructions
Melt butter in a large Dutch oven over medium heat, and add green onions, and shallots and sauté until translucent.
Add garlic, thyme, hazelnuts, salt and pepper, and sauté, stirring for about 2 more minutes.
Add parsnips, potatoes, and chicken broth and stir together well. Cover and bring to a boil, then reduce to low and simmer for 20 minutes.
Once potatoes and parsnips are cooked through, remove from heat. Blend to desired consistency using an immersion blender. (See notes below to use a regular blender.)
Stir in half and half and heat through. Serve while hot, garnishing with extra chopped herbs and hazelnuts.
Notes
If you don't have an immersion blender, puree this in 2 batches in a regular blender and return to the pot. To do this, carefully pour the soup into the blender, remove the center of the lid and cover it with a tea towel while blending. It is important to use the tea towel cover so steam can safely escape while preventing hot soup from flying out.