Acorn and hazelnut parsnip soup
Ingredients for acorn and hazelnut parsnip soup:
3 cups roasted parsnips, diced.
1 halved and roasted acorn squash.
1 quart hazelnut milk.
1 tsp fresh rosemary, chopped.
1/2 tsp black pepper, ground.
1 tsp kosher salt.
1/4 cup hazelnuts, chopped and toasted.
Preparation:
In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin.
Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through.
When it is hot, add in the rosemary and stir.
Blend in a countertop device or use a hand blender to puree.
Serve hot with chopped hazelnuts as garnish.
Recipe by: By Alma Schneider...