3 Peppercorn Hazelnut Soup Recipe

Ingredients for 3 Peppercorn Hazelnut Soup

• Vegetable Stock
• 1 cup green lentils
• Onion
• Carrot
• 1 stalk celery, chopped
• Garlic Cloves
• 1 teaspoon ground coriander
• Fenugreek Seeds
• 1/2 teaspoon ground cumin
• 1/2 cup water
• 1/2 cup toasted hazelnuts
• Peppercorn Blend
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

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!