Step into the enchanting world of Disney’s Tangled and discover Rapunzel’s cherished culinary delight: a luxurious, creamy hazelnut soup infused with the subtle sweetness of parsnips and fresh thyme. This isn’t just a meal; it’s a heartwarming journey reminiscent of a storybook autumn or winter day, promising comfort in every silky-smooth spoonful. If this savory masterpiece is fit for royalty, it’s certainly worthy of a place at your table. Prepare to embark on a delightful culinary adventure that might just make you feel like your life truly begins the moment you taste this exquisitely fragrant dish.
Why This Hazelnut Parsnip Soup Is a Must-Try
Beyond its charming Disney inspiration, this hazelnut parsnip soup stands out for several compelling reasons. It’s a dish that artfully combines familiar comfort with a touch of gourmet sophistication, making it a perfect addition to any meal plan, whether for a special occasion or a cozy weeknight dinner.
- A Refreshing Twist on Classic Flavors: We adore recipes that introduce exciting new ingredient combinations without being overly complicated. While parsnips, leeks, and hazelnuts might not be daily staples in every kitchen, they are readily available and come together in this soup to create a flavor profile that is both unique and wonderfully harmonious. It’s a delightful departure from your usual culinary routine, proving that simple ingredients can create extraordinary taste sensations. This soup encourages exploration, inviting you to broaden your palate and discover new favorites.
- Unrivaled Creaminess and Silky Texture: The secret to this soup’s decadent appeal lies in its incredibly smooth and velvety texture. We meticulously cook the vegetables until they are perfectly tender, then blend them to an impeccable smoothness. The final touch of rich half-and-half is gently folded in, transforming the mixture into a luxuriously creamy concoction that is positively slurpable. Each spoonful is a testament to culinary indulgence, providing a comforting warmth that soothes the soul.
- Rapunzel’s Royal Seal of Approval (Kid-Friendly Magic!): If you have a little princess or prince in your life who’s a bit hesitant about trying new foods, especially vegetables, this soup offers a magical solution! Simply tell them this isn’t just any soup – it’s Rapunzel’s absolute favorite dish from Disney’s Tangled. Legend has it, even Mother Gothel makes sure to bring home parsnips just for Punzie’s birthday celebrations. Framing it as a royal favorite can often be the perfect encouragement for picky eaters to embrace new, delicious flavors and finish their greens (and parsnips!).
- Perfect for Any Occasion: While it’s ideal for the colder months, its vibrant flavors make it suitable year-round. It’s elegant enough for dinner parties, yet simple enough for a casual family meal.
- Nutrient-Rich and Wholesome: Loaded with fresh vegetables like parsnips and leeks, and packed with the healthy fats and fiber from hazelnuts, this soup is as nourishing as it is delicious. It’s a wholesome meal that doesn’t compromise on flavor or satisfaction.
Elevate Your Soup Game: Expert Chef’s Tips
Transforming a good recipe into a truly outstanding one often comes down to a few key techniques and insider tips. Here are some invaluable insights from our test kitchen to ensure your Hazelnut Parsnip Soup is nothing short of perfection.
- Leek Alternatives: Leeks provide a wonderfully delicate onion flavor, but if they’re not readily available or you prefer a slightly milder taste, green onions (scallions) make an excellent substitute. Use the white and light green parts for sautéing, similar to how you would prepare leeks, for a harmonious flavor integration.
- The Secret to Deep Flavor: Roasted Hazelnuts: While raw hazelnuts are perfectly acceptable, taking a few extra minutes to roast or toast your hazelnuts before adding them to the soup will unlock a significantly deeper, richer, and more complex nutty flavor. This simple step intensifies their aroma and prevents them from becoming too soft in the soup. To roast, simply spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Once cooled, you can easily rub off the skins with a clean kitchen towel if desired, though it’s not strictly necessary for this recipe.
- The Golden Rule of Dairy: Room Temperature Half-and-Half: This is perhaps the most crucial tip for achieving a smooth, unblemished creamy soup. Always ensure your half-and-half is at room temperature before introducing it to the hot soup. Adding cold dairy to a simmering hot liquid can shock the mixture, leading to unsightly curdling or separation, which can ruin the texture and appearance of your entire batch. Take it out of the refrigerator at least 30 minutes before you plan to add it to allow it to warm up gently. This small step makes a huge difference in the final quality of your soup.
- Seasoning as You Go: Don’t wait until the very end to taste and adjust your seasonings. Taste the broth after adding the salt and pepper, and again after blending. This allows you to build layers of flavor and ensures the soup is perfectly balanced to your preference. Remember, you can always add more salt, but you can’t take it away!
- Blending for Perfection: Whether you’re using an immersion blender or a standard blender, aim for a consistently smooth texture. If using a standard blender, work in small batches and be extremely cautious when blending hot liquids (see detailed notes below). Ensure all vegetables are fully pulverized to achieve that luxurious, velvety mouthfeel.
Must-Make Recipes for Soup Season
As the weather cools and the days shorten, there’s nothing quite as comforting and satisfying as a warm bowl of homemade soup. If you’ve fallen in love with our Hazelnut Parsnip Soup, you’re in for a treat with these other sensational recipes perfect for soup season:
- Hearty Kale and White Bean Soup
- Naturally Sweet Potato Soup
- Comforting Gluten-Free Cream of Mushroom Soup
- Quick Instant Pot Potato Leek Soup
- Smooth Chicken Velvet Soup
- Zesty Cream of Jalapeño Soup
- Decadent Oyster Brie Soup (Disney World’s Hollywood Brown Derby Inspired)
- Flavorful Chicken Parmesan Soup
- Fresh Potato Asparagus Soup
- Wholesome Turnip Green Soup
- Classic Cream Of Onion Soup
- Savory Creamy Everything Bagel Chicken Soup
- Unique Popcorn Soup
Hazelnut Soup with Parsnips
A soup fit for a princess! This hazelnut soup is wonderfully creamy and luxurious, brimming with warmth and rich, nuanced flavor. It’s an ideal dish for those seeking a comforting yet sophisticated meal, especially during the cooler months.
Cheryl Malik
15 minutes
45 minutes
1 hour
Print Recipe
Save Recipe
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, see tips) -
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
- large dutch oven (with lid)
- large wooden spoon (or silicone spatula)
- Fork (optional, for testing tenderness)
- immersion blender (or standard blender)
Instructions
- Place a large dutch oven on your stovetop over medium heat. Add 2 tablespoons unsalted butter and allow it to melt completely, swirling to coat the bottom of the pot.
- Once the butter is melted and slightly shimmering, add 2 cups sliced leeks. Stir to combine with the butter and sauté the leeks, stirring occasionally, until they become soft and translucent, which typically takes about 5 to 7 minutes. Be careful not to brown them.
- To the dutch oven, add 1 ½ tablespoons minced garlic, 2 teaspoons minced fresh thyme, 1 cup roughly chopped hazelnuts, 2 teaspoons salt, and ¼ teaspoon freshly cracked black pepper. Stir thoroughly to incorporate all ingredients. Sauté for another 2 minutes, stirring constantly to prevent the garlic from burning and to allow the flavors to meld beautifully.
- Pour ½ cup sherry into the dutch oven. Stir well, making sure to scrape up any browned bits that may have stuck to the bottom of the pot. This deglazing step adds a rich layer of flavor to the soup.
- Increase the heat under the dutch oven to high and bring the sherry to a brisk boil. Allow it to boil for about 30 seconds, or until the liquid has reduced by approximately 50%.
- Add 2 cups roughly chopped parsnips, 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-combined and submerged in the broth.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the dutch oven with its lid and let the soup simmer gently for 20 minutes, or until the potatoes and parsnips are perfectly tender and can be easily pierced with the tines of a fork.
- Once the potatoes and parsnips are fork-tender, remove the dutch oven from the heat. Set it aside to cool for approximately 3 to 5 minutes. This brief cooling period is important before blending.
- When the soup has cooled slightly, carefully insert an immersion blender into the dutch oven. Blend the soup directly in the pot until it reaches your desired consistency – from chunky to perfectly smooth. (See “Notes” section below for essential tips if you are using a standard blender).
- Once your desired consistency is achieved, add 1 cup half-and-half (ensure it’s at room temperature as per our chef’s tip) and 2 tablespoons sherry. Stir gently until the cream is fully incorporated into the soup, creating a uniform, creamy texture. Return the dutch oven to low heat.
- Taste the soup and adjust the seasoning as needed, adding more salt and/or pepper if desired. Continue to stir the soup regularly until it is thoroughly heated through, but do not bring it to a rolling boil after adding the half-and-half.
- Portion the hot soup into individual serving bowls. For an extra touch of elegance and flavor, garnish each bowl with additional chopped fresh thyme and a sprinkle of chopped hazelnuts if desired. Serve immediately and enjoy!
Recipe Notes & Variations
- Make it Vegetarian or Vegan: This recipe is easily adaptable! Simply use high-quality vegetable broth instead of chicken broth. For a completely vegan version, substitute the unsalted butter with a plant-based butter alternative, and replace the half-and-half with a rich, unsweetened plant-based cream like cashew cream, full-fat coconut milk (for a slight coconut flavor), or oat milk creamer. Ensure these dairy-free alternatives are also at room temperature before adding.
- Storage and Reheating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently, until heated through. Avoid boiling to prevent the cream from separating. If it thickens too much, add a splash of broth or water to reach your desired consistency. This soup also freezes well for up to 2-3 months; thaw overnight in the fridge before reheating.
- Additional Flavor Boosters: Consider adding a pinch of nutmeg for extra warmth, or a bay leaf during the simmering stage for a subtle aromatic touch (remember to remove it before blending). A squeeze of fresh lemon juice at the end can brighten all the flavors.
Important Tips for Blending Hot Liquids in a Standard Blender:
If you don’t have an immersion blender, a standard blender works beautifully, but extreme caution is advised when blending hot liquids to prevent steam buildup and potential injury:
- Always Use Caution: Blending hot liquids can be very dangerous. Steam creates pressure, which can cause the lid to blow off.
- Don’t Overfill: Fill your blender jar no more than halfway. You will likely need to blend the soup in multiple small batches, depending on the size of your blender.
- Cool First: Allow the soup mixture to cool slightly (as instructed in the recipe) before transferring it to the blender.
- Ventilation is Key: Always remove the center cap (the filler cap) from the blender lid. This allows steam to escape.
- Secure the Lid: Place the lid firmly on the blender, then hold a clean kitchen towel over the opening where the center cap was removed. This helps contain splashes while still allowing steam to vent.
- Start Slow: Begin blending on the lowest speed and gradually increase it.
Nutrition Information
Serving:
1 serving
|
Calories:
459kcal
|
Protein:
10g
|
Fat:
32g
|
Saturated Fat:
9g
|
Trans Fat:
0.2g
|
Total Carbs:
32g
|
Fiber:
8g
|
Sugar:
10g
|
Net Carbs:
24g
|
Vitamin C:
23mg
|
Cholesterol:
41mg
|
Sodium:
2094mg
|
Potassium:
789mg
|
Calcium:
176mg
|
Iron:
3mg
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.
Cheryl Malik
We hope this enchanting Hazelnut Parsnip Soup with its touch of Disney magic brings warmth and joy to your kitchen. It’s a testament to how simple, wholesome ingredients can come together to create a dish that’s truly special. Don’t forget to leave us a review below and share your experience. Happy cooking!
★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!