Zuppa di Pastinache e Nocciole
Category: First Courses
Serves: 4
This hearty, aromatic soup combines the earthy flavors of parsnips, potatoes, and toasted hazelnuts, with the richness of fresh cream, creating a comforting dish perfect for cooler days. The savory broth is enhanced with the natural sweetness of pastinaca and the nutty crunch of hazelnuts, offering a unique take on traditional vegetable soups.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shelled hazelnuts | 200g |
| Parsnips | 370g |
| Potatoes | 150g |
| Dried mushrooms | 10g |
| Leeks | 50g |
| Vegetable broth | to taste |
| Sage leaves | to taste |
| Butter | 20g |
| Fine salt | to taste |
| Black pepper | to taste |
| Whole grain bread (for croutons) | 200g |
| Extra virgin olive oil | to taste |
| Fresh cream | 50g |
Instructions
-
Prepare the Vegetable Broth: Start by preparing the vegetable broth according to your preferred recipe, and keep it warm on low heat throughout the cooking process.
-
Toast the Hazelnuts: In a dry pan, toast the shelled hazelnuts over medium heat for a few minutes, stirring frequently to prevent them from burning. The nuts should release their rich aroma as they toast.
-
Prepare the Vegetables:
- Clean the leek by removing the roots and the tough green leaves, leaving only the tender white part. Cut it into thin slices.
- Peel the parsnips and potatoes using a vegetable peeler, then cut them into chunks.
- Rinse the dried mushrooms thoroughly under cold running water to remove any dirt.
-
Cook the Soup Base:
- In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until softened and fragrant.
- Add the chopped potatoes and parsnips to the pot, and stir to combine.
- Add the fresh sage leaves to the pot. Pour in enough vegetable broth to cover the vegetables, then cover with a lid and let it simmer for about 30 minutes, or until the vegetables are tender.
-
Prepare the Croutons:
- While the soup is cooking, prepare the croutons by cutting the whole grain bread into slices and then into small cubes.
- Spread the bread cubes on a baking sheet lined with parchment paper. Drizzle them with extra virgin olive oil, ensuring they are well-coated.
- Bake the croutons in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until golden and crispy. Set aside.
-
Blend the Soup:
- Once the vegetables are tender, remove the sage leaves from the pot. Use an immersion blender to purée the soup until smooth and creamy. If the soup is too thick, add more vegetable broth to reach your desired consistency.
-
Finish the Soup:
- Stir in the fresh cream for a velvety finish and adjust the seasoning with salt and pepper to taste.
-
Garnish and Serve:
- Ladle the soup into bowls and top each serving with a spoonful of fresh cream and a sprinkle of toasted hazelnuts.
- Serve the soup with crispy croutons on the side, or garnish the soup with them for an extra crunch.
This Zuppa di Pastinache e Nocciole is an exquisite combination of smooth, creamy textures with earthy, nutty flavors. The addition of hazelnuts not only elevates the flavor but also gives the soup an appealing texture contrast. The crispy croutons add a delightful crunch, making each spoonful even more enjoyable. Serve it as a comforting sta
