Hazelnut soup might not be something you come across often, but it’s definitely worth your attention. This creamy, rich, and unique dish brings together the natural, nutty flavor of hazelnuts with the warmth and comfort of a classic soup. If you’re looking for something that can wow your guests or add variety to your regular soup rotation, then this one’s a game-changer. Hazelnut soup blends the best of both worlds: it’s indulgent yet surprisingly simple to make. Plus, it’s a conversation starter!
This recipe can be tailored to your taste, whether you’re in the mood for a comforting, hearty soup on a chilly evening or something a little more refined for a dinner party. So let’s dive right into it and see how you can bring this tasty bowl of goodness to life.
Hazelnut Soup Recipe
Here’s the ultimate recipe for a creamy, velvety hazelnut soup. It’s perfect as a starter or even a light meal, and the hazelnuts give it a distinct flavor profile that you’ll be coming back to time and time again.
Ingredients Needed
Before you start cooking, here’s what you’ll need:
- Hazelnuts (unshelled, roasted): 1 cup
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic cloves: 2, minced
- Carrot: 1 large, peeled and diced
- Celery stalks: 2, chopped
- Potatoes: 2 medium, peeled and diced (adds creaminess)
- Vegetable or chicken broth: 4 cups (preferably low-sodium)
- Coconut milk: 1 cup (adds richness)
- Salt: To taste
- Black pepper: Freshly ground, to taste
- Fresh thyme or rosemary: 2-3 sprigs (for aroma)
- Lemon juice: 1 tablespoon (optional, for a touch of acidity)
- Toasted hazelnuts: For garnish
Cooking Instructions
Follow these steps for a perfect bowl of hazelnut soup:
-
Prepare The Hazelnuts
- Start by roasting the hazelnuts if they aren’t already roasted. Place them in a baking tray and bake at 350°F (175°C) for about 10-12 minutes or until you start to smell their nutty aroma.
- Once roasted, allow them to cool slightly before rubbing them in a clean kitchen towel to remove the skins. Set them aside.
-
Sauté The Veggies
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onions, garlic, carrots, and celery. Cook for about 5-7 minutes, or until they’re softened and fragrant.
-
Add Potatoes And Broth
- Stir in the diced potatoes and cook for another minute to let them absorb the flavors.
- Pour in your broth, followed by the fresh thyme or rosemary. Bring to a simmer, then cover and let it cook for about 15 minutes, or until the potatoes are tender.
-
Blend The Soup
- While the vegetables and potatoes are cooking, take your roasted hazelnuts and blend them into a coarse paste in a food processor or blender. If you prefer a smoother texture, you can grind them to a finer consistency.
- Once the potatoes are soft, add the blended hazelnuts and coconut milk to the pot. Stir everything together, and let it simmer for another 5 minutes.
-
Final Blend
- Use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches. Just be cautious as it will be hot!
-
Season And Garnish
- Taste the soup and season with salt and freshly cracked black pepper. If you like a bit of brightness, add the lemon juice.
- Ladle the soup into bowls and top with toasted hazelnuts for a crunchy contrast.
Ingredient Insights
Each ingredient in this recipe brings something special to the table:
- Hazelnuts: Naturally rich in healthy fats, hazelnuts not only offer a delightful taste but are packed with vitamin E, magnesium, and antioxidants. They add depth and texture to the soup, elevating it from a simple vegetable soup to something truly unique.
- Coconut Milk: The creamy consistency of coconut milk is what gives the soup its velvety smooth texture, and the slightly sweet undertone balances the earthy flavor of the hazelnuts. Plus, it’s a great dairy-free alternative for those with dietary restrictions.
- Potatoes: Potatoes are the secret ingredient for achieving that perfect creamy base. They dissolve into the soup, adding body without overwhelming the flavor.
- Fresh Herbs: Thyme or rosemary isn’t just for flavor, they infuse the soup with an aromatic freshness that keeps the hazelnut flavor from becoming too heavy.
Expert Tips
- Hazelnut Toasting: Don’t skip roasting your hazelnuts. Toasting not only brings out the nuttiness, but it also helps in removing the skins. Make sure to rub them gently in a towel after roasting, as the skins can impart a slightly bitter taste if left on.
- Blending Tip: For the creamiest texture, blend your soup in batches if you’re using a standard blender. Also, don’t forget to let the soup cool slightly before blending to avoid splashing.
- Consistency: If you prefer a thinner soup, simply add more broth or water to loosen the texture. On the flip side, if you like a heartier soup, you can simmer it for a few extra minutes to let it reduce and thicken.
- Garnishing: For added flair, you can drizzle a swirl of cream or a dollop of sour cream on top of your soup. It’ll enhance the creaminess and offer a beautiful visual contrast.
Recipe Variations
This hazelnut soup recipe is versatile, and there’s a lot you can do to customize it based on your preferences or available ingredients:
- Vegan Version: Simply swap out the coconut milk for almond or cashew milk and use vegetable broth instead of chicken broth. You can also substitute the cream garnish with coconut yogurt for a vegan-friendly topping.
- Spicy Hazelnut Soup: Add a pinch of red pepper flakes or a small diced jalapeño to the soup during the sauté stage for a bit of heat. The spice will beautifully complement the nutty flavor of the hazelnuts.
- Smoky Twist: For a smoky flavor, consider adding a dash of smoked paprika or using smoked salt when seasoning your soup.
- Herb Variations: If rosemary and thyme aren’t your thing, try basil, sage, or even tarragon for a different aromatic experience.
Final Words
Hazelnut soup is a unique and flavorful dish that’s perfect for anyone looking to try something outside the box. The combination of the rich, roasted nuts with the creamy texture and delicate sweetness of the coconut milk makes for a comforting and sophisticated soup. It’s versatile enough to be served as a starter or even as the main attraction on a cozy night in.
Whether you stick to the traditional recipe or get creative with the variations, this hazelnut soup will certainly add a touch of elegance and warmth to any meal.