easy
Hazelnut Soup – 1 1/2 cup Hazelnuts – 1 pound Winter Squash – 3 tbsp Olive Oil – 1 Leek – 4 Parsnip – 1 medium Onion – 2 cups Vegetable Broth – 1 cup Water – 1 cup Milk of Choice – 1/2 tsp Salt – 1 pinch Ground Pepper
Line the raw Hazelnuts on a baking dish covered with parchment paper and cook them for 10-12 minutes in an oven preheated to 350°F (180°C).
1
Peel the skin of the roasted hazelnuts by rubbing them with a cooking glove to avoid burning your hands.
2
Slice the cubed winter squash, parsnip slices, white leek slices evenly.
3
Warm some olive oil in a large saucepan over medium heat. Cook the shallots until fragrant.
4
Stir in the sliced vegetable ad stir fry for 2 to 4 minutes until the vegetables are fragrant and roasted.
5
Add the vegetable stock, water, and all but some hazelnuts to the hazelnut soup pan. Cover the pan and cook for 20 minutes.
6
Remove from the heat and let the hazelnut soup ingredients cool down before transferring to a heat-resistant blender.
7
Blend on the high-speed setting before adding the milk, salt, and pepper. Serve hot!
8