I think it is a matter of age, but I have realized that every day I have more fondness for soups, creams and purees. They are becoming more and more appetizing to me, rare is beginning to be the week that three or four soups do not fall, last night without going any further, I prepared hazelnut soup.
And the truth gentlemen, I do not know who I want to fool, every day I look more like my mother, what I will have ranted in front of her for feeding my childhood with almost daily soups – “Mommy! Soup again?“- what the poor thing has had to put up with, I’m about to give her satisfaction and sing a”mea culpa“In front of her, in public, standing with her head down.
100 grams of toasted hazelnuts, 2 potatoes, 2 carrots, 1 apple, 3/4 of a vegetable broth, olive oil, salt and pepper.
How to make hazelnut soup
Peel and chop the potatoes, carrots and apple. We put a pot on the fire with a splash of oil and fry them over low heat, stirring from time to time.
We grind the hazelnuts very finely, reserving a few for the final presentation. When the potato, carrot and apple begin to take color, add the hazelnuts, stir and add the broth, a pinch of salt and pepper. Stir, cover and simmer for approximately 1 hour.
When it is cooked, we blend everything with the arm mixer, until leaving a fine puree.
Preparation time | 15 minutes
Cooking time | 60 minutes
Difficulty | Short
We will serve the hazelnut soup hot, garnished with a couple of hazelnuts and a drizzle of olive oil on top.
Depending on the type of apple we use, the soup can be more or less sweet, so we can be generous with the pepper and even add a pinch of cayenne.
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