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Le Chaudron recipe
Velouté de panais aux noisettes
Parsnip soup with hazelnuts
⏱ 35 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)parsnips, cubed
1onion, sliced
800 ml (3⅓ cups)vegetable stock
100 ml (½ cup)plant-based cream
40 g (1½ oz)chopped hazelnuts
1 tablespoonhazelnut oil
- 600 g (21 oz) parsnips, cubed
- 1 onion, sliced
- 800 ml (3⅓ cups) vegetable stock
- 100 ml (½ cup) plant-based cream
- 40 g (1½ oz) chopped hazelnuts
- 1 tablespoon hazelnut oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion for 5 minutes until translucent.
- Add the parsnips and stock to the softened onion and simmer for 20 minutes.
- Blend until perfectly smooth.
- Stir in the cream.
- Toast the hazelnuts in a dry skillet for 3 minutes.
- Serve hot topped with the hazelnuts and a drizzle of hazelnut oil.
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