Ingredients
Scale
- 1 cup hazelnuts, toasted and husked
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Salt and pepper to taste
- Optional garnish: chopped hazelnuts, fresh thyme, or a drizzle of honey
Instructions
- Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10 minutes until fragrant. Cool and rub to remove skins.
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Add toasted hazelnuts and broth. Bring to boil, then reduce heat and simmer for 20 minutes.
- Puree the soup using an immersion blender or transfer to a blender, blending until smooth. Return to the pot.
- Stir in heavy cream or coconut milk, season with salt and pepper, and heat through without boiling.
Notes
- For extra flavor, add a splash of white wine or a pinch of nutmeg.
- Ensure to cool the soup before storing to maintain texture.
- Vegans can substitute coconut milk for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg