Hazelnut Soup with Parsnips
Posted: 01/08/25
Updated: 01/10/25
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According to Tangled, creamy hazelnut soup with parsnips is Rapunzel’s favorite recipe – and if it’s good enough for royalty then it’s good enough for us! Savory and silky smooth, full of vegetables and fresh thyme, and deliciously fragrant, the perfect soup for autumn and winter. Your life won’t begin until you’ve tasted this dish!
What We Love About This Recipe
- It’s full of ingredients that aren’t hard to find but aren’t usually staples on most menus. I love any recipe that switches things up! Of course, if parsnips, leeks, and hazelnuts are part of your regular meal rotation then this soup is probably less of novelty for you.
- It’s luxuriously creamy. The veggies are cooked until soft, then blended ’til smooth, then incorporated into rich half-and-half for a silky, velvety texture. Positively slurpable!
- Have a princess-loving kiddo who isn’t wild about vegetables or trying new foods? Let them know that this hazelnut soup is Rapunzel’s absolute favorite dish! So much so that Mother Gothel brings home parsnips to make this soup for Punz’s birthday. She knows best, after all!
Chef’s Tips
- If you don’t want to use leeks, you can replace them with green onions!
- Roasted or toasted hazelnuts give the soup a deeper, more complex flavor. You’re welcome to use raw hazelnuts instead, though.
- Make sure your half-and-half is room temperature before you add it to the soup. It’s the very last ingredient, and if it’s even the slightest bit cold, it can curdle or separate when it hits the hot soup, ruining the entire batch.
Must-Make Recipes for Soup Season
- Kale and White Bean Soup
- Sweet Potato Soup
- Gluten-Free Cream of Mushroom Soup
- Instant Pot Potato Leek Soup
- Chicken Velvet Soup
- Cream of Jalapeño Soup
- Oyster Brie Soup (from Disney World’s Hollywood Brown Derby)
- Chicken Parmesan Soup
- Potato Asparagus Soup
- Turnip Green Soup
- Cream Of Onion Soup
- Creamy Everything Bagel Chicken Soup
- Popcorn Soup
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Hazelnut Soup with Parsnips
A soup fit for a princess! Hazelnut soup is creamy and luxurious, full of warmth and rich flavor.
servings
Ingredients
For the Hazelnut Soup
- 2 tablespoons unsalted butter
- 2 cups sliced leeks approximately 3 leeks, sliced up to light green portions; or 2 cups sliced green onions
- 1 ½ tablespoons minced garlic approximately 3 large cloves
- 2 teaspoons minced fresh thyme
- 1 cup roughly chopped hazelnuts roasted or not
- 2 teaspoons salt more or less to taste
- ¼ teaspoon freshly cracked black pepper plus more to taste
- ½ cup sherry or additional broth
- 2 cups roughly chopped parsnips peeled first, approximately 3 parsnips
- 1 cup chopped red potatoes approximately 1 6-ounce red potato
- 4 cups chicken broth or vegetable broth
- 1 cup half-and-half at room temperature
- 2 tablespoons sherry
Serving Suggestions (All Optional)
- chopped fresh thyme
- chopped hazelnuts
Equipment
- large dutch oven with lid
- large wooden spoon or silicone spatula
- Fork optional
- immersion blender or standard blender
Instructions
- Place large dutch oven on stovetop over medium heat. Add 2 tablespoons unsalted butter and heat until butter is completely melted.
- When butter is melted, add 2 cups sliced leeks and stir to incorporate. Sauté leeks in melted butter, stirring occasionally, until translucent, approximately 5 to 7 minutes.
- Add 1 ½ tablespoons minced garlic, 2 teaspoons minced fresh thyme, 1 cup roughly chopped hazelnuts, 2 teaspoons salt, and ¼ teaspoon freshly cracked black pepper to dutch oven. Stir to incorporate, then sauté ingredients 2 minutes, stirring constantly.
- Add ½ cup sherry to dutch oven. Stir to incorporate and deglaze pot, scraping up any bits of browned ingredients that may have stuck to bottom of pot.
- Increase heat under dutch oven to high and bring sherry to boil. Let boil 30 seconds or until liquid is reduced by 50%.
- Add 2 cups roughly chopped parsnips, 1 cup chopped red potatoes, and 4 cups chicken broth to dutch oven. Stir until all ingredients are well-incorporated.
- Bring mixture to boil, then reduce heat under dutch oven to low. Cover dutch oven with lid and simmer mixture 20 minutes or until potatoes and parsnips can be easily pierced with tines of fork.
- Once potatoes and parsnips are fork tender, remove dutch oven from heat and set aside to cool approximately 3 to 5 minutes.
- When soup has cooled slightly, insert immersion blender into dutch oven. Blend soup to desired consistency. See Notes below if using standard blender.
- Once desired consistency has been achieved, add 1 cup half-and-half (at room temperature) and 2 tablespoons sherry. Stir until cream is fully incorporated, then return dutch oven to low heat.
- Taste soup and add salt and/or pepper if desired. Stir soup regularly until hot, then portion soup into serving bowls.
- Garnish bowls of soup with additional chopped fresh thyme and chopped hazelnuts if desired. Serve hot.
Notes
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
Tips for Blending Hot Liquids in Standard Blender
- USE CAUTION! Blending hot liquids in a standard blender can be very dangerous.
- Fill the blender no more than halfway. You may need to blend the soup in multiple batches depending on the size of your blender.
- Let the soup mixture cool a bit before blending it.
- Always blend hot liquids with the center cap of the blender lid removed. Hold a dish towel over the hole in the lid to keep the lid on and the soup from splashing out.
Nutrition Information
Serving: 1 serving | Calories: 459kcal | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Trans Fat: 0.2g | Total Carbs: 32g | Fiber: 8g | Sugar: 10g | Net Carbs: 24g | Vitamin C: 23mg | Cholesterol: 41mg | Sodium: 2094mg | Potassium: 789mg | Calcium: 176mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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