3-Peppercorn Hazelnut Soup Recipe

Name: 3-Peppercorn Hazelnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable stock or 1 quart chicken stock; 1 cup lentils; ½ cup chopped onion; ½ cup chopped carrot; ¼ cup chopped celery; 2 garlic cloves; ½ teaspoon coriander; ½ teaspoon fenugreek seeds (optional); ¼ teaspoon cumin; 2 cups water; 1 ½ cups hazelnuts, toasted and chopped; 1 teaspoon peppercorn blend (pink, green and black, cracked); 2 tablespoons parsley, chopped; 1 tablespoon butter, melted; 1 tablespoon flour

Servings: persons

1 quart vegetable stock or 1 quart chicken stock
1 cup lentils
½ cup chopped onion
½ cup chopped carrot
¼ cup chopped celery
2 garlic cloves
½ teaspoon coriander
½ teaspoon fenugreek seeds (optional)
¼ teaspoon cumin
2 cups water
1 ½ cups hazelnuts, toasted and chopped
1 teaspoon peppercorn blend (pink, green and black, cracked)
2 tablespoons parsley, chopped
1 tablespoon butter, melted
1 tablespoon flour

1
To make roux:.
2
Mix the butter and flour together and work into a paste.
3
Cook in a small skillet, stirring constantly for 4 minutes over medium heat.
4
Set aside.
5
Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart saucepan.
6
Bring to a boil, reduce heat and simmer for 1 hour.
7
Remove from heat and carefully puree in a blender and return to pot.
8
Add water, hazelnuts, parsley and peppers and simmer 15 minutes.
9
Thicken by beating in roux and cooking an additional 15 minutes.
10
Season to taste.
11
Garnish with a dollop of sour cream, chopped scallion or chives and hazelnuts.
12
Note: To make a roux, mix equal parts of melted butter and flour and work into smooth paste.
13
Cook, stirring constantly for 4 minutes over medium heat.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart vegetable stock or 1 quart chicken stock, 1 cup lentils, ½ cup chopped onion, ½ cup chopped carrot, and more.

Yes, 3-Peppercorn Hazelnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

3-Peppercorn Hazelnut Soup

How did you like this recipe?

Frequently Asked Questions