Posts Tagged ‘Soups’

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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White Chicken Chili

Tuesday, November 6th, 2012

There is nothing more satisfying on a chilly day than a big bowl of chili. I happen to love chili and my favorite type of chili just happens to be the white chicken variety. This white chicken chili is so easy to pull together and happens to be a fast recipe thanks to the convenience of a rotisserie chicken, canned beans, and a box of chicken broth.

The magic with this recipe is in the mix of spices to achieve your own balance of spiciness and smokiness. Garlic and chopped chilies add flavor and help round out the spice and flavor in this easy chili.

It is certainly not the prettiest bowl to photograph, but it doesn’t take away from the delicious flavors you will experience once you take a bite of this. Chili haters in your house? This just might convert them over to the chili-lover crowd. My husband hates chili, but gobbled this satisfying chili up, much to his (and my) surprise.

To create a thicker chili, I used my immersion blender and blended one can of beans into the broth. As I have commented before, my immersion blender gets a daily workout in my house, whipping up my favorite lattes and blending soups. For less than $20, it has served me well over the years and earned its keep in my kitchen.

The trick with my quick soups and chili is the rotisserie chicken. It costs relatively the same as an uncooked bird and saves loads of time. If you like this recipe using the rotisserie chicken, be sure to check out my Quick Weeknight Chicken Noodle and my Greek Lemon Chicken Soup for a couple more ideas on how to put those chickens to work in your kitchen!

5.0 from 2 reviews

White Chicken Chili
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy white chicken chili is the perfect way to warm up on a chilly day! This recipe is sure to convert any chili-hater into a chili-lover!
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped (I do omit this and add 1 teaspoon onion powder instead)
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can chopped green chile
  • peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 small pinch of cayenne pepper (or adjust to your own personal taste)
  • 3-4 cups chicken broth (depending on how thick you like your chili)
  • 1 rotisserie chicken
  • 3 (15 ounce) cans Great Northern white beans, drained
  • Salt & pepper to taste
  • 1 cup shredded Monterey Jack cheese (for topping, optional)
Instructions
  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
  2. Mix in the garlic, green chile peppers, cumin, oregano and cayenne.
  3. Continue to cook and stir the mixture until tender (a few minutes).
  4. Chop or shred the meat from your rotisserie chicken for your soup.
  5. Mix in the chicken broth, chicken, and two cans of white beans.
  6. Reserve the third can of beans as a thickener to your chilly. Mash these beans or blend with an immersion blender. Add this can of beans to your chlii broth. Stir well.
  7. Simmer 15 minutes, stirring occasionally.
  8. Remove the mixture from heat.
  9. Ladle into individual bowls and top with cheese, sour cream, or crushed tortilla chips.

Have a favorite chili recipe? Feel free to share it here or link back to your own favorite bowl of delicious chili!

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