Hazelnut Cream Soup

Sopa de Avellanas

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

Servings: 4

Prep Time: 20 min. [PT20M]

Cook Time: 1 hr.[PT1H]


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


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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