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3 Peppercorn Hazelnut Soup Recipe

Warm up on chilly evenings with this decadent 3-Peppercorn Hazelnut Soup! Adapted from chef2chef, this hearty recipe combines the richness of hazelnuts with the earthy warmth of three peppercorns and lentils. A creamy, dreamy soup perfect for fall and winter gatherings.

Prep Time 20 mins
Cook Time 110 mins
Calories 285.6 kcal
Protein 17g
Rating 5.0 (1 Reviews)
3 Peppercorn Hazelnut Soup 84

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Peppercorn Hazelnut Soup

  • 4 cups vegetable stock
  • 1 cup green lentils
  • 1 chopped onion
  • 1 chopped carrot
  • 1 stalk chopped celery
  • 2 minced cloves of garlic
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground cumin
  • 1/2 cup water
  • 1/2 cup toasted hazelnuts (plus extra for garnish)
  • 1/2 teaspoon black peppercorns, 1/4 teaspoon white peppercorns, 1/4 teaspoon green peppercorns
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • A dollop of sour cream (for garnish)
  • Chopped scallions or chives (for garnish)

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How to Make 3 Peppercorn Hazelnut Soup

  1. **Make the Roux:** In a small skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until a smooth paste forms (about 4 minutes). Set aside.
  2. **Sauté Vegetables:** In a large 3-quart saucepan, sauté 1 chopped onion, 1 chopped carrot, and 1 stalk of chopped celery in 1 tablespoon of olive oil until softened (about 5 minutes). Add 2 minced cloves of garlic and cook for 1 minute more.
  3. **Simmer Lentils:** Add 1 cup of green lentils, 4 cups of vegetable stock, 1 teaspoon ground coriander, 1/2 teaspoon ground fenugreek, 1/2 teaspoon ground cumin, and 1/2 teaspoon of black peppercorns to the saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, or until lentils are tender.
  4. **Blend the Soup:** Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Return the soup to the saucepan.
  5. **Add Hazelnuts and Peppers:** Stir in 1/2 cup of toasted hazelnuts, 1/4 cup chopped fresh parsley, 1/4 teaspoon of white peppercorns, 1/4 teaspoon of green peppercorns, and 1/2 cup of water. Simmer for 15 minutes.
  6. **Thicken and Season:** Gradually whisk in the prepared roux until the soup reaches your desired consistency. Season generously with salt and pepper to taste. Simmer for an additional 15 minutes to allow flavors to meld.
  7. **Garnish and Serve:** Ladle the soup into bowls and garnish with a dollop of sour cream, chopped scallions or chives, and a sprinkle of extra hazelnuts. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

12g

Fat

13g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion Soups Stews European Dinner Party Vegetarian Dietary Taste Mood Savory To Go 4 Hours Or Less