- 1/2 cup hazelnuts
- 1 teaspoon olive oil
- 2 cups diced onion (1 large)
- 3 garlic cloves, minced
- 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups fat-free half-and-half
- 1/3 cup grated fresh Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
- calories 160
- fat 7.8 g
- satfat 1.7 g
- protein 8.1 g
- carbohydrate 16.5 g
- fiber 2.6 g
- cholesterol 6 mg
- iron 1.4 mg
- sodium 564 mg
- calcium 171 mg
How to Make It
Preheat oven to 350°.
Place nuts on a baking sheet. Bake at 350° for 15 minutes or until fragrant and browned, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
While hazelnuts toast, heat olive oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until golden. Add 3 cups broth, spinach, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
While soup simmers, combine chopped hazelnuts and remaining broth in a blender; process until very smooth. Add flour, and process until well blended. Add broth mixture to soup in pan, stirring with a whisk until blended. Simmer, uncovered, 5 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in half-and-half, cheese, and pepper.
Place half of soup in blender; process until very smooth. Pour puréed soup into a bowl; repeat procedure with remaining half of soup. Return puréed soup to pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.