Inspired by the abundant hazelnut groves of the Black Sea region, this original soup combines the earthy aroma of roasted hazelnuts with the smoothness of cream. With its unusual yet hearty taste, it's a conversation-starting choice for guest tables.
Toast the hazelnut kernels in a dry pan until lightly colored, then rub them in a cloth while still warm to remove the skins.
Process most of the toasted hazelnuts in a blender to a fine powder-paste consistency, and set a few aside, roughly chopped, for serving.
Sauté the chopped onion in butter until softened, add the flour and sauté for 1 more minute to prevent lumps.
Gradually add the vegetable stock, stirring, and bring to a boil; add the ground hazelnuts and cook over low heat for 15 minutes, then blend until smooth.
Add the cream and salt and heat for 2-3 more minutes, then serve hot sprinkled with chopped hazelnuts.
Allergen: contains hazelnut (nuts) and dairy. Important: Using hazelnuts without lightly toasting them first weakens the soup's characteristic aroma, so don't skip the toasting step. Caution: pick through the hazelnuts thoroughly, as no hard pieces should remain in the soup.
If you rub the hazelnuts in a cloth while still hot after roasting, the skins come off easily, making the soup smoother.
Admin DadaGastro · verified in test kitchenBeklediğimden 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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