Tangled Hazelnut Soup

5 mins
Serves 1
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Directions

  1. 1Grill the leeks to get fragrant.
  2. 2Grill the leeks to get fragrant.
  3. 3Grill the leeks to get fragrant.
  4. 4Add garlic.
  5. 5Add garlic.
  6. 6Add garlic.
  7. 7Add roasted hazelnuts and the rest of the veggies.
  8. 8Add roasted hazelnuts and the rest of the veggies.
  9. 9Add roasted hazelnuts and the rest of the veggies.
  10. 10Add water to cover.
  11. 11Add water to cover.
  12. 12Add water to cover.
  13. 13Simmer until soft.
  14. 14Simmer until soft.
  15. 15Simmer until soft.
  16. 16Add chicken powder, herbs de Provence, and thyme.
  17. 17Add chicken powder, herbs de Provence, and thyme.
  18. 18Add chicken powder, herbs de Provence, and thyme.
  19. 19Add everything to a blender.
  20. 20Add everything to a blender.
  21. 21Add everything to a blender.
  22. 22Add whole milk and the stock.
  23. 23Add whole milk and the stock.
  24. 24Add whole milk and the stock.
  25. 25Blend until smooth.
  26. 26Blend until smooth.
  27. 27Blend until smooth.
  28. 28Put it back in the pot.
  29. 29Put it back in the pot.
  30. 30Put it back in the pot.
  31. 31Adjust seasonings as needed.
  32. 32Adjust seasonings as needed.
  33. 33Adjust seasonings as needed.
  34. 34Add a dash of cream, dried parsley and olive oil.
  35. 35Add a dash of cream, dried parsley and olive oil.
  36. 36Add a dash of cream, dried parsley and olive oil.

Ingredients

  • 1 parsnip
  • 1 parsnip
  • 1 parsnip
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 8 mushroom
  • 8 mushroom
  • 8 mushroom
  • 1 potato
  • 1 potato
  • 1 potato
  • 1 leek
  • 1 leek
  • 1 leek
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 cup roasted hazelnuts
  • 1 cup roasted hazelnuts
  • 1 cup roasted hazelnuts
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp herbs de Provence
  • 1 tsp herbs de Provence
  • 1 tsp herbs de Provence
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup stock
  • 1 cup stock
  • 1 cup stock
  • 1 dash cream
  • 1 dash cream
  • 1 dash cream
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil

Equipment

knifecutting boardpotblender