Asparagus Hazelnut Soup Recipe
Asparagus Hazelnut Soup is a better mood elevator than a bar of chocolate! This Asparagus Hazelnut Soup when served as Appetizer is sure to please your family members. The key ingredient in Asparagus Hazelnut Soup is Vegetable. A family favorite that is feasted upon every weekend, this Asparagus Hazelnut Soup recipe should not be missed!
Ingredients
1/2 cup shelled hazelnuts (2 ounces)
1 tablespoon vegetable oil
1 large leek (8 ounces), trimmed, rinsed, and cut into 1/2-inch cubes (3/4 cup)
3 cloves garlic, thinly sliced
1 medium-size all-purpose potato, peeled and thinly sliced (1 1/4 cups)
1/4 cup firmly packed parsley leaves
1 1/2 pounds asparagus, trimmed, or 2 packages (10 ounces each), frozen asparagus, cut into 1 -inch lengths
4 1/2 cups water
1/2 teaspoon salt, or to taste
1/2 teaspoon dried marjoram or savory, crumbled
1 green onion, including top, thinly sliced
Directions
1 Preheat the oven to 400°F. Spread the hazelnuts on a baking sheet and toast for 10 minutes or until the skins have loosened and the nuts are fragrant. Place them on a clean dish towel and rub vigorously to remove the skins (some will remain). Discard the skins and coarsely chop 1/3 of the nuts; leave the remainder whole. Set the nuts aside.
2 In a stockpot or 5-quart Dutch oven, heat the oil over low heat. Add the leek and cook, stirring frequently, for 7 minutes or until softened. Add the garlic and cook for 1 minute, stirring frequently. Add the potato and parsley, cover, and cook for 5 minutes, stirring occasionally.
3 Set aside 1 cup of the asparagus tips. Add the remaining tips and stalks to the saucepan along with the whole nuts, water, salt, and marjoram. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the asparagus and potato are tender. In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the mixture to the saucepan, add the reserved asparagus tips, and reheat over moderate heat. Garnish with the chopped hazelnuts and green onion.
2 In a stockpot or 5-quart Dutch oven, heat the oil over low heat. Add the leek and cook, stirring frequently, for 7 minutes or until softened. Add the garlic and cook for 1 minute, stirring frequently. Add the potato and parsley, cover, and cook for 5 minutes, stirring occasionally.
3 Set aside 1 cup of the asparagus tips. Add the remaining tips and stalks to the saucepan along with the whole nuts, water, salt, and marjoram. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the asparagus and potato are tender. In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the mixture to the saucepan, add the reserved asparagus tips, and reheat over moderate heat. Garnish with the chopped hazelnuts and green onion.
