Spinach Soup with Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 16 minutes; Cook: 35 minutes Ingredients:
1/2 cup hazelnuts |
1 teaspoon olive oil |
2 cups diced onion (1 large) |
3 garlic cloves, minced |
1 (32-ounce) container fat-free, less-sodium chicken broth, divided |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
2 cups fat-free half-and-half |
1/3 cup grated fresh parmesan cheese |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Place nuts on a baking sheet. Bake at 350° for 15 minutes or until fragrant and browned, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
3. While hazelnuts toast, heat olive oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until golden. Add 3 cups broth, spinach, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
4. While soup simmers, combine chopped hazelnuts and remaining broth in a blender; process until very smooth. Add flour, and process until well blended. Add broth mixture to soup in pan, stirring with a whisk until blended. Simmer, uncovered, 5 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in half-and-half, cheese, and pepper.
5. Place half of soup in blender; process until very smooth. Pour puréed soup into a bowl; repeat procedure with remaining half of soup. Return puréed soup to pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
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