3 Peppercorn Hazelnut Soup
Indulge in the cozy elegance of 3 Peppercorn Hazelnut Soup, a velvety blend that combines roasted hazelnuts with the bold, aromatic flavors of black, white, and pink peppercorns. This creamy soup is elevated with a touch of heavy cream and a hint of garlic, simmered alongside savory vegetable stock and fragrant bay leaf for depth and warmth. The roasted hazelnuts lend a rich nuttiness, perfectly balanced by the subtle heat of the peppercorn trio. Garnished with fresh parsley for a burst of freshness, this soup is a unique, gourmet option ideal for warming up on chilly nights or impressing guests with its sophisticated flavor profile. With a quick prep time of just 15 minutes and a cook time of 30, this recipe is as approachable as it is delicious. Perfectly suited for serving as a starter or a light main, this soup is sure to tantalize your taste buds!
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Recipe Information
Ingredients
- 1 cup Hazelnuts
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 stalk Celery (diced)
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Black peppercorns (crushed)
- 1 teaspoon White peppercorns (crushed)
- 1 teaspoon Pink peppercorns (crushed)
- 1 teaspoon Salt
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 8–10 minutes, watching closely to prevent burning. Remove from the oven, let cool slightly, and rub them in a clean kitchen towel to remove the skins. Set aside.
In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and diced celery to the pot, cooking for another 2–3 minutes until fragrant.
Stir in the roasted hazelnuts and crushed black, white, and pink peppercorns. Cook for another 1–2 minutes to allow the flavors to meld.
Add the vegetable stock, salt, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Remove the bay leaf, and transfer the soup to a blender or use an immersion blender to blend the mixture until smooth. If needed, strain the soup through a fine mesh sieve for an extra silky texture.
Return the blended soup to the pot. Stir in the heavy cream and gently heat through. Adjust the seasoning with additional salt or pepper, if desired.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley. Serve warm.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4864 mg | 212% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 24.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
