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Hazelnut Cream Soup - Sopa de Avellanas

Hazelnut Cream Soup

A light starter with an original flavor. The smoothness of the cream contrasts with the texture of the chopped hazelnut garnish.

Makes 4 servings.

Prep Time: 20 min.

Cook Time: 1 hr.

Rated 3.5 Stars
Average Customer Rating: 3.5 out of 5
based on 3 reviews

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4 1/4 cups chicken stock
3.5 oz hazelnuts
3 leeks
1/2 onion
6 tbsp oil
Salt and pepper
4 tbsp single cream
Chives and chopped hazelnuts for decoration

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Roasted the hazelnuts and chop. Set aside 2 tbsp and crush the others to a powder. Wash the leeks and onion and stew slowly in the oil (5 minutes in the microwave on high). When soft, add the hazelnuts, fry lightly and cover with the stock. Cook for 10 minutes. Blend, then check for salt and add the cream. Serve in cups sprinkled with the chopped hazelnuts and chives.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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Recipe Reviews for Hazelnut Cream Soup
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Alex Wylie  Rated 5 Stars
"Great recipe and very simple. There is just nothing not to like about the ingredients. The previous reviewer does not do the recipe credit! Use chicken stock, make sure everything is blended correctly and the result is a creamy light subtly flavored soup and that's even before we added the cream! Try the recipe, I promise you will not be disappointed."

"Sorry, I tried this and it was really bad. The nuts just didn't really mix in and I threw it out. I made my own veggie stock, maybe it would have been better with chicken stock. Doubt it though."

Alicia Mejia  Rated 5 Stars