Inspired by the hazelnut orchards of the Black Sea region, this distinctive soup combines the earthy aroma of toasted hazelnuts with the smooth richness of cream. Unusual yet hearty, it makes a conversation-starting choice for a meal with guests.
Toast the hazelnut kernels in a dry skillet until lightly colored. While still warm, rub them in a towel to remove the skins.
Blend most of the toasted hazelnuts to a fine, paste-like consistency. Coarsely chop a few and set them aside for serving.
Soften the chopped onion in butter. Add the flour and cook for 1 more minute, stirring to prevent lumps.
Gradually add the vegetable stock, stirring, and bring to a boil. Add the ground hazelnuts and simmer over low heat for 15 minutes. Blend until smooth.
Add the cream and salt, then heat for 2–3 more minutes. Sprinkle the chopped hazelnuts over the top and serve hot.
Allergen: Contains wheat (gluten), hazelnuts (tree nuts), and dairy. Important: Toast the hazelnuts lightly before using them; skipping this step will weaken the soup’s characteristic aroma. Caution: Remove the hazelnut skins thoroughly so no hard pieces remain in the soup.
Beklediğimden çok daha iyi çıktı. Basit ama nefis bir sonuç.
Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. İlk denememde biraz tedirgindim ama sonuç harika oldu. Malzemeleri tarttım, ölçüler tam tuttu.
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