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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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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