Parsnip Soup with Fried Leeks, Hazelnuts and Thyme Oil

Ingredients:

• 4 large parsnips, peeled and chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 large leek, thinly sliced and fried
• 1/4 cup hazelnuts, toasted and chopped
• Thyme oil for drizzling
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes or until softened.
2. Add parsnips and broth to the pot. Simmer for 25-30 minutes or until parsnips are tender.
3. Using a blender, purée the soup until smooth. Return soup to the pot and add nutmeg, heavy cream, salt, and pepper to taste. Cook for an additional 5 minutes.
4. Meanwhile, fry thinly sliced leeks in a large skillet over medium high heat until crispy. Remove from pan and set aside.
5. Toast hazelnuts in a separate pan over low heat for about 5 minutes.
6. To make the thyme oil, simply combine 1/4 cup olive oil and 2 tablespoons of fresh thyme in a blender and blitz for 30 seconds.
7. Serve soup hot in bowls, topped with fried leeks, toasted hazelnuts, and a drizzle of thyme oil.

Verdict:

This parsnip soup with fried leeks, hazelnuts, and thyme oil is a flavorful and unique twist on a classic soup. The nutmeg and heavy cream add a comforting richness to the soup, while the fried leeks and toasted hazelnuts bring a satisfying crunch. The thyme oil complements the earthy flavors of the parsnips and completes the dish perfectly. This soup is sure to become a family favorite!

Serving Suggestions:

This soup is perfect as a starter for a dinner party or served as a warming meal for lunch or dinner. It pairs well with a crispy side salad and crusty bread for dipping. Enjoy!