A month or two ago I ended up watching the Disney movie, Tangled, on TV (does anyone else love kids’ movies as much as I do?!). There was mention of a hazelnut soup in the movie and I was instantly intrigued. What else would be in this hazelnut soup?
I decided to give it a go, featuring the super tasty though delicate flavours of parsley root (not to be confused with parsnip!), apple and a bit of thyme- so as not to overpower the flavour of the hazelnut.
I’d call this creation a success! It’s so unique and unlike any soup I’ve tasted before! I hope you enjoy it, too.
2 small onions, diced
2 cloves garlic, grated or minced
1/2 tsp dried thyme
Salt and pepper, to taste
4 cups parsley root, peeled chopped
1 apple, peeled and chopped
1/2 cup hazelnuts (without skin), plus additional for garnish if desired
4 cups no-sodium vegetable broth
Optional garnishes: chopped hazelnuts, freshly grated Parmesan cheese, chopped apple, extra black pepper, plain Greek yogurt, croutons
1) Heat a drizzle of olive oil over medium heat in a large stock pot. Add the onions and cook for about 10 minutes, stirring occasionally, until translucent. Add the garlic and cook for an additional 2-3 minutes. Add the thyme and some salt and pepper and stir to combine.
2) Add the remaining soup ingredients and stir. Bring soup to a boil, then reduce heat to maintain a simmer. Cover and cook until veggies and hazelnuts are quite soft, about 45 minutes.
3) Allow soup to cool slightly, then transfer to a blender (in batches if necessary) and puree until smooth. Add additional water or broth if needed to obtain desired consistency.
4) Garnish as desired!