Parsnip and Hazelnut Soup

17/11/2023

I will be delighted to share a recipe that combines the rustic flavors of parsnips with the crunchy touch of hazelnuts, with a hint of Italian style. Parsnips are a root vegetable with a sweet taste and delicately spiced, which pairs beautifully with the toasted aroma of hazelnuts. Here is the recipe for a refined and balanced soup.

Ingredients

500 g of parsnips
1 medium white onion
1 clove of garlic
50 g of toasted hazelnuts
1 bunch of fresh thyme
1 liter of vegetable broth
100 ml of fresh cream
Extra virgin olive oil
Salt and black pepper, to taste
Chopped toasted hazelnuts and a few leaves of thyme for garnish

Preparation

Start with the preparation of the parsnips: peel them, wash them, and cut them into cubes.
Peel the onion and the garlic clove and chop them finely.
Take a large pot and gently sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent.
Add the parsnip cubes and let them toast for a few minutes, then pour in the vegetable broth and bring to a boil.
Reduce the heat and simmer until the parsnips are soft, about 20 minutes.
In the meantime, toast the hazelnuts in a dry pan until golden, then let them cool.
When the parsnips are ready, turn off the heat and add the thyme (removing the twigs but keeping the leaves).
Blend everything with an immersion blender until you obtain a smooth and velvety consistency.
Put the pot back on the heat, add the cream and adjust the seasoning with salt and pepper. Heat the soup without boiling it.
Serve the soup hot, garnishing each dish with chopped toasted hazelnuts and fresh thyme leaves.

Curiosity

Parsnips were widely used in medieval European cuisine before being slowly replaced by the potato. Today, it is enjoying a deserved resurgence in popularity, especially in gourmet kitchens and in autumn and winter dishes.

This soup is well suited for an autumn or winter lunch and can be paired with a full-bodied white or a light red wine, depending on your taste.