Recipes · Soups & stews
Parsnip and Hazelnut Soup with Rosemary
AI-written · not yet kitchen-tested
Hazelnuts and parsnips make a thick soup. Mince rosemary finely so no tough needles remain in the purée.
Parsnip and Hazelnut Soup with Rosemary
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 650 g (1.4 lb) parsnips
- 100 g (3.5 oz) onion
- 2 tbsp canola oil
- 50 g (1.8 oz) ground hazelnuts
- 1100 ml (4 3/4 cup) water
- 0.5 tsp finely chopped rosemary
- 1 tsp salt
- 1 tbsp apple cider vinegar
Method
- Peel and dice parsnips into 1/2-inch cubes, finely chop onion, and wash and mince the rosemary needles.
- Soften onion in oil for 5 minutes. Add parsnips, water, rosemary and salt and simmer gently for 20 minutes, until tender.
- Stir in hazelnuts and simmer for 5 minutes, stirring. Blend until smooth, add apple cider vinegar and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.