We are talking about a flavor that is not that easy to find on the market shelves anymore, but can add great comfort to your taste: hazelnut soup. Homemade is not only healthier; It also allows you to adjust that dense, creamy texture exactly the way you want it. If you are wondering “how to make hazelnut soup?” If you are looking for this recipe, this recipe is for you.
It is important not to miss the measurements when preparing the ingredients. We use 125 grams of roasted hazelnuts to start. Hazelnuts do not need to be chopped, but crushed with a robot for a smooth consistency. This step brings out the characteristic color and taste of the soup. The amount of flour is 1.5 tablespoons. Too much may cause the soup to become heavy, while too little may cause the soup to remain watery.
Reviewing the Bill of Materials
Arrange the ingredients on your table before moving to your pot. 1 tablespoon of hazelnut oil will add that characteristic hazelnut flavor to the soup. 1 glass of milk is essential for a creamy texture. The chicken bouillon square adds depth. We can start with 3 glasses of water and optional salt.
Sauce Has a Special Importance
The sauce you pour into the soup is the detail that takes the taste to the next level. This mixture, prepared with 1 teaspoon of tomato paste, 1 tablespoon of hazelnut oil and 3 tablespoons of water, adds depth to the soup when drizzled on top. Mint provides refreshment in this spicy and oily balance.
Step by Step Cooking Process
As a first step, put the hazelnuts in a food processor and puree them. Heat the hazelnut oil in the pan. Add hazelnut puree and flour and start roasting. It’s a good idea to roast until the raw smell of the flour disappears, about 2-3 minutes. You have to be patient here. The caramelization of the flour gives the soup that reddish color and flavor.
Then slowly add the boiled water. Stir constantly to avoid lumps. Discard the salt and chicken bouillon. Close the lid and cook for 15 minutes. This time is enough for the hazelnuts to absorb the water and for the flavors to combine.
When the cooking time is up, puree the soup with a blender. Being smooth is one of the most important criteria. Add the milk. 10 more minutes
