Spinach Soup With Hazelnuts Recipe

Name: Spinach Soup With Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0.
2
Place nuts on a baking sheet. Bake at 350u00b0 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; saute 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 pureed soup into a bowl; repeat procedure with remaining half of soup. Return pureed soup to pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

281

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.

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

You need 11 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 teaspoon olive oil, 2 cups diced onion (1 large), 3 garlic cloves, minced, and more.

Yes, Spinach Soup With Hazelnuts 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.

Spinach Soup With Hazelnuts

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