Romige pastinaaksoep met geroosterde hazelnoten

Ingredients

• 600 g parsnips, peeled and cut into pieces
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 liter vegetable stock
• 100 ml heavy cream
• 50 g hazelnuts
• Pinch of nutmeg
• Salt and freshly ground black pepper
• Olive oil
• Fresh thyme (optional, for garnish)

Instructions

1. 1

   Heat a drizzle of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 3 minutes until soft and translucent.Add the parsnip pieces and cook for 4 minutes, so they take on a little color and the flavors develop.Pour in the vegetable stock and bring to a boil. Let the soup simmer gently for 20 minutes until the parsnips are completely tender.Meanwhile, toast the hazelnuts in a dry frying pan over medium heat for 2 to 3 minutes, until they are golden brown and fragrant. Let them cool and roughly chop.Remove the pot from the heat. Puree the soup with an immersion blender until completely smooth. Stir in the heavy cream and season with nutmeg, salt and freshly ground black pepper.If needed, warm the soup briefly over low heat. Ladle into deep bowls, scatter the roasted hazelnuts over the top and finish with a drizzle of good olive oil and, if desired, fresh thyme leaves.