Spinach Soup with Hazelnuts
Prep: 16 minutes; Cook: 35 minutes
Make sure the hazelnuts are well-toasted for the best-tasting soup. Chopping the hazelnuts before they are blended insures a velvety, smooth purée. We found a blender works best for puréeing the soup.
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- Calories: 160
- Fat: 7.8g
- Saturated fat: 1.7g
- Protein: 8.1g
- Carbohydrate: 16.5g
- Fiber: 2.6g
- Cholesterol: 6mg
- Iron: 1.4mg
- Sodium: 564mg
- Calcium: 171mg
- 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
- 1. Preheat oven to 350°.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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