Posts Tagged ‘Fall Soup’

Hazelnut Soup Recipe

Monday, March 24th, 2014

From our food contributor, Diana Bauman. It's Hazelnut Soup | momadvice.com Rapunzel, It’s Hazelnut Soup! Sorry, I couldn’t help myself. Whenever I think of hazelnut soup, I’m reminded of one of my favorite Disney movies about a beautiful princess and her long silky hair. Along with a dreamy guy, a cast iron skillet, and parsnips… what’s not to love? Honestly, the first time I saw this movie I was more intrigued with the mention of hazelnut soup than the rest of the movie. Rapunzel’s fake mother brought home parsnips after a trip to town in order to make her hazelnut soup. I happen to love parsnips and hazelnuts so I knew this was a soup I had to recreate… animated or not. Parsnips are carrot-like root vegetables that contain vitamins, minerals and nutrients, most notably fiber, folate, potassium and vitamin C. They’re in season during the late fall and winter. They’re sweet, yet can have a bit of bite to them. Large parsnips can have a bitter center which is best removed before cooking. They taste great mixed into stews, soups, and any other way you would normally use a potato or other root vegetable. I tell you what, when I saw one of my favorite vendors at my farmers market selling freshly harvested parsnips in the fall, I stocked up and purchased about 15lbs of them to carry me through the winter. They keep wonderfully in the crisper and actually get sweeter over time. When I purchased them, I knew right away that I was going to be using some of them to make a comforting batch of hazelnut soup.

Hazelnut Soup

It's Hazelnut Soup | momadvice.com I usually make this rustic hazelnut soup once or twice during the winter season – thick and silky, just the way I like it. In order to create complexity, I start by sautéing onions in a cast iron dutch oven until they’re caramelized, deep and sweet. While the onions are caramelizing, I roast the hazelnuts to deepen their flavor. Once the onions are caramelized, I deglaze the pot by adding a bit of homemade beef broth. To the pot, I then add the parsnips, carrots, a potato, some of the roasted hazelnuts, seasonings, and a fair share of more broth. If you decide to use store bought organic broth, be aware that it won’t have as much depth and character as one made over a stovetop and simmered for 24 hours. If something like this intimidates you, I promise, you’ll be surprised at how simple it is to make and the nutrients inside will be unlike anything that can be purchased at a store. Once the additional broth has been added, the vegetables are covered and simmered until tender. Once tender, a bit of milk or cream is added to the soup and is then ready to be served with a dollop of sour cream and sprinkled with roasted hazelnuts. This soup serves beautifully with a green salad and a hunk of crusty bread (or not… if you’re gluten free).

It’s Hazelnut Soup
Author: 
Serves: 4-5
 
A rustic hazelnut soup made with parsnips and roasted hazelnuts.
Ingredients
  • 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
Instructions
  1. 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.
  2. Once Caramelized add ¼ cup beef broth to deglaze the pan.
  3. 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.
  4. 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.
  5. Add 1 cup milk and stir through. Simmer for an additional 5 minutes.
  6. Serve with a dollop of sour cream and sprinkled with roasted hazelnuts

Do you enjoy soups? Share with us, what’s your favorite comforting soup during this season?

 

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Butternut Squash Soup With Toasted Pecans

Monday, October 8th, 2012

I love when I find a new ingredient to adore in the kitchen. I have started a mad love affair with butternut squash and I can’t wait to share with you a delicious dairy-free butternut squash soup that tastes creamy and sinful while actually be healthy for you. It is a butternut squash soup that will convert any squash hater into a lover of this fabulous and frugal ingredient.

It can be very easy to make a flavorless butternut squash soup. Without the right balance of spices and ingredients, it can taste a bit like indulging in a jar of baby food. What sets this soup apart from other recipes is the heat from a little curry, the warmth of nutmeg, a creamy addition of one potato, the depth of flavor from a leek, the lightness of the chicken broth, and the unexpected crunchy topping of toasted pecans on top. This unexpected list of ingredients truly yield a complex soup that offers layers of flavors that will have your guests wondering just what exactly is in the soup that can create such depth.

One investment that I have made into my kitchen is an inexpensive handheld immersion blender. Transferring soup to my blender usually ends in catastrophe and the immersion blender has paid for its space in my kitchen over and over again while preparing my favorite fall drinks and soups in my kitchen. I can’t recommend this little gadget enough- it is a game changer for soup preparation!

What makes this soup less labor intensive than other butternut squash soup recipes is the simple preparation of preparing the butternut squash with the skin on (be sure to check out my tutorial) and roasting the potato alongside the squash for your soup. Minimal blending and cooking will have to be done once these have been roasted and it makes the soup come together more quickly for an easy weeknight meal.

I have never become more quickly addicted to soup than I have to this one. I guarantee that this is the perfect soup to add to your soup rotations in the Fall and provides just the right warmth in your belly on these chilly Fall nights.

Butternut Squash Soup With Toasted Pecans
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy weeknight butternut squash soup that has the perfect balance of spice and creaminess without the extra calories!
Ingredients
  • 1 large leek
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 potato, cooked and cubed
  • 4 cups vegetable or chicken stock
  • Freshly ground black pepper and sea salt, to taste
  • ⅛ teaspoon of ground nutmeg
  • 1 small pinch of curry powder
  • ⅓ cup toasted pecans, chopped
Instructions
  1. Heat oven to 400 degrees. Pierce the skin of the squash and the potato with a fork a few times. Place them on a cookie sheet and roast them for one hour. Pull them from the oven and set them aside to cool.
  2. Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts. Heat oil in a large saucepan over medium heat. Add leek and sauté until they start to turn golden, 8 to 10 minutes.
  3. Add chopped garlic to the pot and sauté for one more minute.
  4. Grab your potato and squash from the cookie sheet.
  5. Peel the skin from the potato and dice. Set aside. Next, cut your squash in half. Scoop out the seeds and discard. Using a spoon, gently spoon out your squash for your soup. The squash should easily pull away from the skin.
  6. Add your squash, potato, broth, and seasonings to the pot and bring the mixture to a boil. Reduce heat and simmer for ten minutes. Let soup cool slightly. In a food processor or with a handheld immersion blender, purée the soup until smooth or to your own desired texture. Season to taste with salt and pepper.
  7. Toast pecans at 350 degrees on a baking sheet for five minutes. Watch carefully to not burn them.
  8. Scoop soup into soup bowls and top with a sprinkling of toasted pecans.

 

 

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