Hazelnut soup

Hazelnuts in the kitchen are not just used to prepare cakes. We reassure you with Brazilian hazelnut soup. Chili, nutmeg, pepper and cream - logically, and if you serve it with fresh pomegranate seeds, your gourmet happiness is greater.

Preparation steps

Fry the flour briefly in melted butter. Add the ground hazelnuts and bake together for about 15 seconds.
Add water, vegetable stock and bring the soup to a boil, stirring constantly.
Add pepper, nutmeg, chili and continue to cook for another 10 minutes on low heat.
Towards the end of cooking, stir in the cream and lime juice. Add salt if necessary.

Serving

Serve the soup with pomegranate seeds.

Advice

Place the hazelnuts on a baking sheet, then bake in the oven at 200 ° C for ten minutes until the skin begins to separate. After that, cool the hazelnuts and peel them.

You might also like...

Cake with white mousse

The cake with mousse will be to the delight of both those who fall for the visual effect and those with particularly refined taste buds. A row of crispy dough, stuffing, a row of cream, biscuit, cream and icing, cool and serve.

Feijoada

Feijoada, a traditional Brazilian dish, is a type of spicy ragout with meat and black beans that is prepared in various ways, most often on Saturdays. In this variant, serve it with braised rice and kale.

Hazelnut biscuits

Dark-light biscuits will hypnotize you with their attractive appearance and delight with their taste. They are great on cold winter days with a cup of hot beverage.

Hazelnut parfait cake

Thanks to 's parfait creams without long-term preparations, a large selection of fine and light desserts opens up, even top-quality cakes.

Italian manestra

A little roasted pancetta or prosciutto will also go well with Italian minestrone.

Radish cream soup

Radish cream soup will delight you with its originality, and recipes for cream soups, due to their megapopularity, never too much. Radish contains sodium, potassium, magnesium, vitamins, and its healing properties are innumerable.

Red cabbage salad

This salad needs to be prepared as much as six days before consumption, they say in Belgium, where this recipe comes from. The spices are bold and strong, so they need time to combine and penetrate the raw red cabbage.

Tahini soup

Tahini soup is another dish of Greek origin. Tahini gives it an exotic taste, and if you don’t have it, roasted ground sesame with the addition of plain softened butter and salt will perfectly replace it.

Rosa Cooking