Creamy Hazelnut Soup
A rich and nutty soup perfect for cozy evenings, featuring toasted hazelnuts and a velvety smooth texture.
Equipment
- Blender
- Saucepan
Ingredients
Soup Base
- 1 cup hazelnuts toasted
- 1 tbsp butter unsalted
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the toasted hazelnuts and vegetable broth. Bring to a simmer and let cook for 15 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Return the soup to the saucepan, stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes.
- Serve warm, garnished with chopped hazelnuts or a drizzle of cream if desired.
Notes
For extra flavor, you can roast the hazelnuts before blending to enhance their nuttiness.