A rustic hazelnut soup made with parsnips and roasted hazelnuts.
2 large yellow onions, sliced
3 tbls butter
3 parsnips, roughly chopped
1 potato, roughly chopped
2 carrots, roughly chopped
1 cup hazelnuts, roasted, divided
4¼ cups beef broth, divided
1 tsp salt
dash of fresh cracked pepper
1 tbls fresh thyme leaves
1 cup milk
chopped hazlenuts to garnish
sour cream to garnish
In a large pot or dutch oven, over medium heat, melt the 3 tbls butter and add the onions. Stir the onions into the butter and allow to gently cook for 20-25 minutes or until the onions caramelize to a deep golden brown, stirring them along the way.
Once Caramelized add ¼ cup beef broth to deglaze the pan.
Once deglazed, mix in the parsnips, potato, carrots, ¾ cup hazelnuts, the rest of the broth, salt, pepper, and thyme leaves. Bring to a boil, lower the heat, and then cover and simmer for 20-25 minutes or until the vegetables are tender.
Once tender, with an immersion blender or working in batches using a blender, puree the contents of the pot. If using a blender, return the puree to the pot over medium heat.
Add 1 cup milk and stir through. Simmer for an additional 5 minutes.
Serve with a dollop of sour cream and sprinkled with roasted hazelnuts
Recipe by The Motherload at http://momadvice.com/blog/2014/03/hazelnut-soup-recipe