- 1 cup roasted hazelnuts (and 1/2 cup for garnish- roast all at once)
- 4 shallots, chopped
- 2 medium leeks (whites only), chopped
- 2 parsnips, peeled and chopped
- 1 tsp salt
- 1/2 tsp pepper
- 5 Tbsp butter
- 2 Tbsp flour
- 6 cups chicken broth
- 2 cups water
- 2 cups heavy whipping cream
- to garnish: 1/2 cup chopped roasted hazelnuts
Preheat the oven to 350F and roast whole hazelnuts on a sheet pan for 10-15 minutes until toasted.
In a large skillet, melt the butter and saute the vegetables for 10-15 minutes, until softened.
Stir in the flour, salt and pepper and stir to cook. Add water, chicken broth, and 1 cup of roasted hazelnuts (skins removed- once they are toasted put them in a clean kitchen towel and “rough them up” to remove the skins). Bring to a boil, and reduce heat to a simmer. Cover and simmer for 30 minutes.
Use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve (the texture of the ground nuts is not pleasant, but adds a beautiful flavor- straining is necessary for a smooth textured soup).
Return the soup (strained liquid) to the stove in a clean pot and add the heavy whipping cream, heat through and adjust the flavor with additional salt and pepper if desired. Serve in soup bowls and garnish with chopped toasted hazelnuts.