Mother Gothel's Hazelnut Soup from Tangled
Hazelnuts taste similar to a cashew, giving the soup a sweet undertone of nutty flavor that plays perfectly with the tangy notes of parsnip. I can certainly see why this would be a favorite of the daughter you’ve trapped high up in your tower.
Equipment
- butchers twine for herb bundle
Ingredients
- 1 ½ cups whole hazelnuts
- 4 strips bacon chopped
- 3 parsnips peels & chopped
- 3 red potatoes chopped
- 1 apple chopped
- 1 leek chopped to root
- 1 shallot chopped
- 1 bundle herbs thyme, rosemary, bay leaf
- ¼ teaspoon nutmeg
- ¼ cup sherry or white wine
- 4 cups garlic broth or chicken or vegetable
- 4 tablespoons parmesan flakes
- ½ pint heavy cream
- 3 tablespoons chives for topping, optional
Instructions
ROASTING HAZELNUTS
- Preheat the oven to 350°F. Spread the whole hazelnuts onto a baking sheet in a single layer. Roast the hazelnuts for 20 minutes. Test crack open a nut and remove the meat from the shell. If the skin rubs off easily and the nut is a light, brown toasted color the hazelnuts are ready to be removed from the oven. (If the hazelnut inside is still pale, continue roasting in five minute intervals until the nuts crack open easily, the skin can be easily rubbed away and the hazelnut is a toasted, brown color.)
- Cool then crack open the nuts. Place the whole nut between two towels and lightly but evenly tap the nut with a meat mallet. Or use a nut cracker to open each nut. Rub away the skin from the hazelnut inside. If the skins are being stubborn, troubleshoot with the recommended tips in the post above.
- Use a food processor to chop the hazelnuts in to a chunky but fine consistency. Set aside.
MAKING THE SOUP
- In a cast iron Dutch oven of medium high heat, fry the bacon until crispy about 8-10 minutes. Remove the crispy bacon from the pan but leave the grease.
- Add the chopped parsnips to the pan along with the potatoes and apple and saute until the apple is tender and the potato and parsnip are just beginning to brown - another 8-10 minutes. Then stir in the chopped leek, shallot and half of the hazelnuts.
- Deglaze the bottom of the pan with the sherry then toss in the butter. Season with nutmeg. Continue to saute until the leek has softened, another 5 minutes or so.
- Pour in the broth and bring to a rolling simmer. Stir in half of the bacon pieces and add the herb bundle. Simmer for 8-10 minutes, until the potatoes and parsnips are fork tender. Remove and discard the herb bundle.
- Use an immersion blender to slowly begin blending the soup. Alternatively, use a stand mixer and blend in batches (DO NOT OVER FILL OR THE BLENDER MAY EXPLODE).
- When the soup is mostly blended, it will be thick and chunky. Pour in a cup (or more broth) of water to help blend the soup.
- Next add the parmesan and heavy cream. Stir to combine then use the immersion blender to continue to blend until the soup reaches the consistency of chowder. Heat until the cream has cooked through - another 5-10 minutes.
- Serve rightaway topped with bacon bits, chopped hazelnuts and chives. Enjoy!
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