Description
A comforting and elegant soup made with tender leeks and crunchy hazelnuts, brightened with lemon zest and parsley.
Ingredients
Scale
- 2 Leeks, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 cups vegetable stock
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup hazelnuts, toasted and chopped
Instructions
- In a large pot, heat the butter and oil over medium heat until melted. Add the chopped leeks and minced garlic. Sauté until the leeks are tender and translucent, about 5 minutes.
- Pour your vegetable stock into the pot. Raise the heat and bring to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes.
- Stir in the lemon zest, chopped parsley, and toasted hazelnuts. Simmer for an additional minute.
- Using an immersion blender, carefully blend the soup until smooth. Adjust seasonings to your preference.
- Ladle the soup into bowls and garnish with extra chopped hazelnuts and parsley.
Notes
Store in an airtight container in the fridge for up to 4 days. Can be made vegan by substituting butter with olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: soup, comfort food, leek soup, hazelnut soup
