Sheet Pan

Lemongrass-Scented Hazelnut Soup

September 24, 2013
0 Ratings
  • Serves 4
Author Notes

Autumn in Portland brings cool temperatures, overcast skies, and off-and-on rain showers. In other words it is perfect soup weather. This soup combines a couple of my favorite things. It is creamy and earthy with texture from the hazelnuts. It has a slightly exotic flavor from the lemongrass. A glut of Asian pears from a friend's tree adds a little sweetness and more texture. I used a recipe for chicken with walnut sauce as my jumping off point, so went with chicken stock. If you prefer to make it vegetarian, use a mushroom stock or a non-sweet vegetable stock. —hardlikearmour

What You'll Need
  • 1 1/2 cups hazelnuts
  • 1 quart chicken stock (or sub 3 cups low-sodium chicken broth and 1 cup water)
  • 1 full stalk lemongrass
  • 6 stems parsley, plus additional for garnish
  • 2 tablespoons unsalted butter, divided
  • 1 medium onion
  • 1 medium clove garlic
  • 1/4 teaspoon cayenne
  • 1.75 oz crustless baguette or similar bread, torn into coarse crumbs (about 1.5 cups)
  • 1 1/3 cups diced Asian pear, Anjou pear, or Bartlett pear
  1. Preheat oven to 350º F. Spread hazelnuts in a single layer on a sheet pan. Once oven has heated, toast hazelnuts for 10-11 minutes, until skins have split and nuts are golden brown. Wrap toasted nuts in a clean dishtowel, and rub until most of the skins have been removed. (It's pretty much impossible to get them all, so don't get discouraged. I generally am good with removing about 2/3 of the skins.) Transfer nuts to food processor.
  2. Remove outer leaves from lemongrass, and cut the root end off. Starting at the cut end, cut 2 6-inch lengths of lemongrass. Cut the pieces in half lengthwise, then use the flat end of your chef's knife to crush the stems. Combine the lemongrass, 6 stems parsley, and chicken stock in a medium saucepan. Heat over medium until it reaches a simmer, then turn to low.
  3. Dice onion and set aside. Mince garlic and set aside. Heat 1 tablespoon butter in a 10- to 12-inch sauté pan over medium heat. Once it stops foaming add the onion and 1/4 teaspoon salt. Cook, stirring occasionally until the onion has softened, about 5 to 6 minutes. Add the garlic and cayenne, and cook, stirring continuously until fragrant about 30 to 45 seconds. Transfer to food processor.
  4. Combine torn bread crumbs and a ladle's worth of stock in a bowl. Allow the bread to soak up the stock, then transfer to the food processor.
  5. Pulse the hazelnut mixture in the food processor until the nuts are mostly broken up. Scrape the sides, then process until well-blended about 2 minutes, adding more stock if needed.
  6. Remove the lemongrass and parsley from the remaining stock. Whisk in the hazelnut mixture. Keep over low heat, stirring occasionally. Taste and add salt if needed before serving.
  7. Heat remaining butter in sauté pan over medium heat. Once it stops foaming add the diced Asian pear. Cook, stirring occasionally, until browned on at least one side. While the pear is cooking, chop some parsley leaves for garnish.
  8. Divide the soup and Asian pear between 4 bowls. Garnish with parsley then serve.

See what other Food52ers are saying.

  • Lemongrass&Lime
  • savorthis
  • hardlikearmour
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

6 Reviews

Lemongrass&Lime September 27, 2013
Looking forward to making this! Sounds deliciously autumnal.
hardlikearmour September 27, 2013
Thanks! Let me know how you like it -- my husband and I are fans, but I always appreciate unbiased opinions.
Lemongrass&Lime October 10, 2013
Roasted pureed hazelnuts give this soup a thick base making for a rich and hearty dish. While I enjoyed the nutty flavor I found the hazelnuts so dominant I could not discern the lemongrass in the final soup despite savoring tastes of the fragrant stock before whisking in the nut mixture. I felt a little like I was supping on a nutty sauce so I would reduce the hazelnuts and increase the stock next time I made it to lighten it a touch and let the other flavors shine through. The sauteed pears were a beautiful addition and one I'll use again on other soups.
hardlikearmour October 10, 2013
Thank you for the feedback! My husband and I could definitely taste the lemongrass in the final soup, so I'm sad you didn't. Let me know if you make it again with tweaks.
savorthis September 24, 2013
This is the most interesting sounding soup I have heard of in a long time...I'm so intrigued!
hardlikearmour September 24, 2013
Thanks! I'm a huge fan of chicken with walnut sauce, and thought it might translate into a soup well.