Parsnip and Hazelnut Soup

I will be happy to share a recipe that combines the rustic flavors of parsnips with the crunchy touch of hazelnuts, with a pinch of Italian style. The parsnip is a root with a sweet and delicately spicy taste, which pairs beautifully with the toasted aroma of hazelnuts. Here is the recipe for a refined and balanced soup.

Ingredients

• 500 g parsnips
• 1 medium white onion
• 1 garlic clove
• 50 g toasted hazelnuts
• 1 bunch fresh thyme
• 1 liter vegetable broth
• 100 ml fresh cream
• Extra virgin olive oil
• Salt and black pepper, to taste
• Chopped toasted hazelnuts and a few thyme leaves for garnish

Preparation

1. Start by preparing the parsnips: peel, wash, and cut them into cubes.
2. Peel the onion and garlic clove and finely chop them.
3. Take a large pot and gently sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent.
4. Add the parsnip cubes and let them toast for a few minutes, then pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let simmer until the parsnips are tender, about 20 minutes.
6. Meanwhile, toast the hazelnuts in a dry pan until golden, then let them cool.
7. When the parsnips are ready, turn off the heat and add the thyme (removing the sprigs but keeping the leaves).
8. Blend everything with an immersion blender until smooth and velvety.
9. Return the pot to the heat, add the cream, and adjust salt and pepper. Heat the soup without bringing it to a boil.
10. Serve the soup hot, garnishing each plate with chopped toasted hazelnuts and fresh thyme leaves.

Trivia

The parsnip was widely used in medieval European cuisine before being slowly replaced by the potato. Today it is enjoying a well-deserved return to popularity, especially in gourmet kitchens and autumn and winter dishes.

This soup is well suited for an autumn or winter lunch and can be paired with a full-bodied white or a light red, depending on your taste.