Tuesday, August 16, 2011

Rapunzel's Hazelnut Soup

In 'Tangled', Mother Gothel mentions that she is going to make hazelnut soup for dinner, Rapunzel's favorite. So, it was a must for my daughter's birthday party! The pickier kids were iffy about it but most of them loved it! All of the adults loved and and were disappointed when we ran out! Lol Prep time takes a while but the outcome is definitely worth it!

Hazelnut Soup

2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
2 tablespoons olive oil, divided
3-4 sprigs fresh thyme
1 medium brown onion, thinly sliced
4 cups of chicken stock, divided
1/2 teaspoon cumin
1/2 cup heavy cream
Salt and white pepper to taste
1 cup chopped hazelnuts (can be purchased already chopped at your local store, check where they have walnuts, pecans, etc.)

For Soup:
Preheat oven to 400 degrees F
4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.

5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.

6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.

7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.

8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.

9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.

10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.
Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.

11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.

12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream.

13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts.

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