Rapunzel’s Royal Delight: Creamy Hazelnut & Parsnip Soup Recipe
Journey into a culinary fairy tale with Rapunzel’s very own favorite: a luscious, creamy hazelnut and parsnip soup. Inspired by Disney’s Tangled, this savory, silky-smooth concoction is a symphony of earthy parsnips, aromatic leeks, and the rich, nutty notes of hazelnuts, all brought together with fresh thyme. It’s more than just a soup; it’s an experience – a warm, fragrant embrace perfect for crisp autumn evenings and chilly winter days. Prepare to have your life truly begin with every spoonful of this uniquely comforting and surprisingly elegant dish, fit for royalty and beloved by all who taste it.
Why This Creamy Hazelnut & Parsnip Soup Will Enchant You
This isn’t just another soup recipe; it’s a delightful discovery. Here’s why Rapunzel’s favorite creamy hazelnut and parsnip soup deserves a starring role in your kitchen:
- A Culinary Adventure with Familiar Yet Fresh Flavors: We adore recipes that introduce exciting new combinations without requiring exotic ingredients. While parsnips, leeks, and hazelnuts might not be daily staples for everyone, they are readily available and come together in this dish to create a truly distinctive flavor profile. It’s a wonderful way to expand your culinary horizons and add an unexpected touch of gourmet sophistication to your meal rotation. If these delightful components are already regulars in your kitchen, then you’ll appreciate how this recipe elevates them to a new level of deliciousness.
- Unparalleled Luxurious Creaminess: Get ready for a texture that’s pure bliss. The secret to this soup’s incredible mouthfeel lies in patiently cooking the vegetables until they’re perfectly tender, then blending them into a silken purée. Finally, a generous addition of rich half-and-half transforms it into a velvety, luscious soup that simply begs to be savored. Each spoonful is a smooth, comforting delight, making it utterly “slurpable” and undeniably satisfying. This isn’t just creamy; it’s a truly luxurious experience for your palate.
- The Magic Touch for Little Princesses (and Princes!): Have a picky eater who shies away from vegetables or new foods? Here’s your secret weapon! Tell them this is Rapunzel’s absolute favorite dish – the very soup Mother Gothel made for her birthday! This enchanting backstory from Tangled can turn a hesitant diner into an eager one, ready to try a taste of royal comfort. It’s a fantastic way to introduce wholesome ingredients like parsnips and hazelnuts in a fun, relatable context, making mealtime a little more magical.
Mastering Your Soup: Expert Chef’s Tips & Tricks
Crafting the perfect bowl of creamy hazelnut and parsnip soup is an art, and these expert tips will help you achieve perfection every time. From ingredient substitutions to crucial technique advice, we’ve got you covered for a truly magical meal.
- Leek Alternatives for Versatile Cooking: Leeks provide a delicate, slightly sweet onion flavor that forms a wonderful base for this soup. However, if leeks aren’t available or you prefer a different profile, you can easily replace them with green onions! While green onions will lend a slightly sharper, fresher onion note, they make an excellent substitute without compromising the overall integrity of the dish. Use the white and light green parts, similar to how you would prepare leeks.
- The Depth of Roasted Hazelnuts: For an unparalleled flavor experience, we highly recommend using roasted or toasted hazelnuts. This simple step transforms the nuts, bringing out their natural sweetness and creating a deeper, more complex, and wonderfully aromatic flavor that permeates the entire soup. To roast them, spread raw hazelnuts on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until fragrant and their skins start to crack. You can then rub them in a clean towel to remove most of the skins, though it’s not strictly necessary for the soup. Of course, if you’re short on time, raw hazelnuts will still provide a delicious nutty essence.
- The Golden Rule for Creamy Smoothness: Room Temperature Half-and-Half: This is arguably the most crucial tip for a perfectly smooth, uncurdled soup. Always ensure your half-and-half is at room temperature before you add it to the hot soup. Dairy, especially high-fat dairy like half-and-half or heavy cream, can curdle or separate instantly when introduced to a much hotter liquid, resulting in an unappetizing, grainy texture. To avoid this kitchen mishap, simply take your half-and-half out of the refrigerator about 30 minutes to an hour before you plan to add it. Alternatively, you can temper it by slowly whisking a small amount of the hot soup into the cold half-and-half before incorporating the mixture back into the main pot. This gradual temperature adjustment prevents shocking the dairy and ensures a beautifully smooth finish.
The Wholesome Goodness of Our Star Ingredients
Discovering Parsnips: Earthy & Sweet
Often overlooked, parsnips are root vegetables with a delightful, slightly sweet, and earthy flavor that deepens when cooked. They resemble white carrots but boast a distinct, nutty profile that makes them an ideal base for creamy soups. Parsnips are an excellent source of dietary fiber, vitamins C and K, and several important minerals, contributing both fantastic flavor and nutritional value to this soup. Their natural sweetness balances the richness of the hazelnuts and cream, creating a harmonious and comforting dish.
Hazelnuts: The Heart of the Flavor
Beyond their role in Rapunzel’s soup, hazelnuts are a powerhouse of flavor and nutrition. These small, round nuts add a unique, buttery, and slightly sweet undertone that makes this soup truly special. They are rich in healthy fats, protein, fiber, and essential vitamins and minerals, including vitamin E, magnesium, and B vitamins. The hazelnuts not only contribute to the soup’s incredible taste but also give it a subtle, pleasant texture after blending. Incorporating them into a savory dish like this soup is a wonderful way to enjoy their benefits and elevate a simple vegetable soup into something extraordinary.
Perfect Pairings & Serving Suggestions
This creamy hazelnut and parsnip soup is a meal in itself, but it also pairs beautifully with a variety of accompaniments to create a more complete and satisfying dining experience. Consider serving it with a crusty loaf of artisanal bread, perfect for soaking up every last drop of the rich, velvety broth. A light, fresh green salad with a simple vinaigrette dressing would also provide a refreshing contrast to the soup’s richness. For beverage pairings, a dry sherry (similar to the one used in the recipe) would complement the soup’s flavors wonderfully, or a crisp, unoaked white wine like a Pinot Grigio. For a non-alcoholic option, a sparkling cider or even just a glass of fresh water would suffice. Don’t forget the optional garnishes of extra chopped hazelnuts and fresh thyme to add visual appeal and an extra layer of flavor and texture.
Storage and Reheating Made Easy
This soup is not only delicious freshly made but also stores beautifully, making it an excellent option for meal prep. To store, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw frozen soup in the refrigerator overnight. Reheat gently in a saucepan over low to medium heat, stirring occasionally, until warmed through. If the soup appears too thick after reheating, you can thin it with a splash of broth or water until it reaches your desired consistency. Avoid boiling vigorously when reheating to maintain its creamy texture.
Must-Make Recipes for Soup Season
If you’re as passionate about warm, comforting soups as we are, then your culinary journey doesn’t have to end here! Soup season is an exciting time to explore a myriad of flavors and textures, from hearty and robust to light and refreshing. After savoring Rapunzel’s creamy hazelnut and parsnip delight, we encourage you to delve into more of our cherished soup recipes. Each one is crafted to bring warmth and joy to your table, making every meal a cozy occasion. Discover new favorites and revisit classic comforts from our curated list below:
- Hearty Kale and White Bean Soup
- Velvety Sweet Potato Soup
- Rich Gluten-Free Cream of Mushroom Soup
- Quick Instant Pot Potato Leek Soup
- Silky Chicken Velvet Soup
- Spicy Cream of Jalapeño Soup
- Decadent Oyster Brie Soup (from Disney World’s Hollywood Brown Derby)
- Comforting Chicken Parmesan Soup
- Fresh Potato Asparagus Soup
- Rustic Turnip Green Soup
- Classic Cream Of Onion Soup
- Savory Creamy Everything Bagel Chicken Soup
- Unique Popcorn Soup
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For even more delicious recipes and culinary adventures, make sure to visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Hazelnut Soup with Parsnips
Cheryl Malik
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Ingredients
For the Hazelnut Soup
- 2 tablespoons unsalted butter
- 2 cups sliced leeks approximately 3 leeks, sliced up to light green portions; or 2 cups sliced green onions
- 1 ½ tablespoons minced garlic approximately 3 large cloves
- 2 teaspoons minced fresh thyme
- 1 cup roughly chopped hazelnuts roasted or not
- 2 teaspoons salt more or less to taste
- ¼ teaspoon freshly cracked black pepper plus more to taste
- ½ cup sherry or additional broth
- 2 cups roughly chopped parsnips peeled first, approximately 3 parsnips
- 1 cup chopped red potatoes approximately 1 6-ounce red potato
- 4 cups chicken broth or vegetable broth
- 1 cup half-and-half at room temperature
- 2 tablespoons sherry
Serving Suggestions (All Optional)
- chopped fresh thyme
- chopped hazelnuts
Equipment
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large dutch oven with lid
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large wooden spoon or silicone spatula
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Fork optional
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immersion blender or standard blender
Instructions
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Place a large dutch oven on your stovetop over medium heat. Add 2 tablespoons unsalted butter and allow it to heat until the butter is completely melted and slightly shimmering.
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Once the butter is melted, add 2 cups sliced leeks (ensuring they are thoroughly cleaned and only the white and light green parts are used) and stir to incorporate them into the butter. Sauté the leeks, stirring occasionally, until they become translucent and tender, which typically takes approximately 5 to 7 minutes.
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Now, add 1 ½ tablespoons minced garlic, 2 teaspoons minced fresh thyme, 1 cup roughly chopped hazelnuts (roasted or raw, as per your preference), 2 teaspoons salt, and ¼ teaspoon freshly cracked black pepper to the dutch oven. Stir all these aromatic ingredients together thoroughly, then continue to sauté for another 2 minutes, stirring constantly to prevent the garlic from burning and to allow the flavors to meld.
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Pour ½ cup sherry into the dutch oven. Stir well to incorporate the sherry and use your spoon to deglaze the pot, scraping up any delicious bits of browned ingredients that may have stuck to the bottom. This adds incredible depth of flavor.
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Increase the heat under the dutch oven to high and bring the sherry to a rolling boil. Let it boil vigorously for approximately 30 seconds, or until the liquid has reduced by about 50%, intensifying its flavor.
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Add 2 cups roughly chopped parsnips (peeled first), 1 cup chopped red potatoes, and 4 cups chicken broth (or vegetable broth for a vegetarian option) to the dutch oven. Stir until all the ingredients are well-incorporated and submerged in the broth.
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Bring the mixture to a boil, then immediately reduce the heat under the dutch oven to low. Cover the dutch oven with its lid and allow the mixture to simmer gently for approximately 20 minutes, or until the potatoes and parsnips can be easily pierced with the tines of a fork, indicating they are tender.
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Once the potatoes and parsnips are fork-tender, carefully remove the dutch oven from the heat and set it aside to cool for approximately 3 to 5 minutes. This slight cooling period is important before blending.
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When the soup has cooled slightly, insert an immersion blender directly into the dutch oven. Blend the soup to your desired consistency – whether you prefer it perfectly smooth and creamy or with a few small chunks for texture. Please see the Notes section below if you are using a standard blender for safety instructions.
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Once your desired consistency has been achieved, add the 1 cup half-and-half (which should be at room temperature to prevent curdling, as per our chef’s tip) and an additional 2 tablespoons sherry. Stir until the cream is fully and smoothly incorporated into the soup. Return the dutch oven to low heat.
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Taste the soup and adjust the seasoning by adding more salt and/or pepper if desired. Continue to stir the soup regularly until it is hot and steaming, but do not bring it to a boil after adding the half-and-half. Once heated, carefully portion the soup into individual serving bowls.
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Garnish each bowl of warm soup with additional chopped fresh thyme and chopped hazelnuts if you wish, for an extra touch of freshness and crunch. Serve hot and enjoy this royal delight!
Notes
- Make it Vegetarian: To easily adapt this recipe for a vegetarian diet, simply use high-quality vegetable broth instead of chicken broth. The flavors will remain wonderfully rich and satisfying.
Tips for Blending Hot Liquids in a Standard Blender (Exercise Extreme Caution!)
- USE EXTREME CAUTION! Blending hot liquids in a standard blender can be very dangerous due to pressure buildup.
- Fill the blender no more than halfway. You may need to blend the soup in multiple batches, depending on the size of your blender, to prevent overfilling and dangerous splattering.
- Allow the soup mixture to cool down significantly before attempting to blend it. This reduces the risk of steam pressure buildup.
- Always blend hot liquids with the center cap of the blender lid removed. This allows steam to escape safely. Crucially, hold a clean dish towel firmly over the hole in the lid with one hand to keep the lid on securely and prevent the hot soup from splashing out. Start on the lowest speed and gradually increase.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.