Ingredients
Scale
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup roasted hazelnuts, finely ground or 2 tablespoons hazelnut butter
- 2 cups vegetable stock
- 1/2 cup heavy cream or full-fat coconut milk (dairy-free option)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cocoa powder (optional)
- Salt and pepper to taste
- Toasted hazelnuts and a drizzle of hazelnut oil for serving
Instructions
- In a pot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Stir in ground hazelnuts (or hazelnut butter), cinnamon, and cocoa powder; cook 2 minutes to bloom the spices.
- Pour in stock; simmer 15 minutes. Use an immersion blender to blend until smooth.
- Stir in cream; season with salt and pepper. Reheat gently and serve topped with toasted hazelnuts and a drizzle of hazelnut oil.
Notes
- Toast raw hazelnuts before grinding for deeper flavor.
- For a vegan version, use coconut milk and olive oil instead of butter.
- Pair with crusty bread or a light salad for a balanced meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: American, Disney-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
