Velouté de Panais à la Noisette (Creamy Parsnip and Hazelnut Soup)
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Ingredients
- 700 g parsnips, peeled and diced
- 1 onion, finely diced
- 2 garlic cloves
- 800 ml vegetable stock
- 40 g blanched hazelnuts
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 281 kcal
- Protein
- 4.7 g
- Carbohydrate
- 27.8 g
- of which sugars
- 11.5 g
- Fat
- 13.7 g
- of which saturates
- 1.6 g
- Fibre
- 10.1 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6 minutes until softened, then add the garlic and cook for 1 minute.
- 2
Add the parsnips and vegetable stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes until the parsnips are tender.
- 3
Blend with a stick blender until smooth, adding a splash more water if it is too thick.
- 4
Season well.
- 5
Ladle into bowls and scatter with the toasted hazelnuts.
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