Ingredients
Scale
- Soup: 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup roasted hazelnuts, shelled
- 1/2 teaspoon ground cinnamon
- Salt to taste
- Optional: 1 tablespoon maple syrup
- Treats: 1 cup all-purpose flour
- 1/2 cup finely ground hazelnuts
- 1/3 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Soup: Heat olive oil in a pot. Sauté onion and garlic until translucent. Add hazelnuts and cinnamon; toast 1-2 minutes. Stir in broth, milk, and cream; simmer 15-20 minutes. Blend until smooth; season with salt and optional maple syrup. Serve warm with a few chopped hazelnuts on top.
- Treats: Cream butter and sugar until light. Beat in egg and vanilla. Mix in flour, ground hazelnuts, and salt to form a dough. Chill 30 minutes, roll out, and cut cookies; bake at 350F (175C) for 10-12 minutes until golden.
Notes
- Soup can be thinned with more broth or milk for a lighter texture.
- Cookies can be shaped as hearts for a romantic touch.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Stovetop and bake
- Cuisine: Disney-inspired, family-friendly
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup soup + 2 cookies
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
