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Cream of parsnip, mushroom, and hazelnut soup

Serves : 4 people
Preparation : 30 minutes
Cooking : 20 minutes

Ingredients

Instructions

  • Peel and finely chop the onion.
  • Peel and cut the parsnip into pieces.
  • Trim the dirt from the stems of the mushrooms. Give them a quick brush and rinse them.
    Cut the mushrooms in half.
  • In a casserole dish, sauté the onion in a little olive oil until it becomes translucent.
  • Add the parsnips and mushrooms.
    Sauté them for about 5 minutes, stirring occasionally.
  • Pour in the hazelnut milk and bring the mixture to a boil.
  • Reduce the heat and simmer the soup, covered, for 20 minutes.
  • Once the food is cooked, blend the contents of the pot. 
  • Crush the hazelnuts in a mortar.
  • Serve this cream of soup piping hot, and sprinkle a few teaspoons of crushed hazelnuts on top.