Stovetop, Blender, Pot (small)
Peel & chop the shallot.
Wash, peel & chop the parsnips.
Heat a drizzle of olive oil in a pot over medium heat. Add the shallots. Cook, stirring for 1-2 min.
Add the parsnips to the pot. Cook for 2 min.
Add the vegetable broth. Season with salt & pepper. Reduce the heat to low, cover & cook for 15 min.
Once the parsnips are fork-tender, add the cream. Turn off the heat & purée with an immersion blender, blender or food processor.
Add more broth if the soup is too thick.
Season with salt & pepper. Serve in bowls garnished with chopped hazelnuts & another splash of cream (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Hazelnut Parsnip Soup" contains 369 Energy, 22 g of Fat, 31 g of Carbohydrates, 6 g of Protein, 12 g of Fiber.