Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Tangled Menu: Part Two – Hazelnut Parsnip Soup


Hazelnut Parsnip Soup — that is what Rapunzel wanted her “mother” to make for her birthday in the movie “Tangled” – believe it or not such a soup exists! 🙂

My entire family enjoyed this soup.  It does take a little extra effort to make it, but is worth the work.  Once you hunt down the ingredients the hardest part is done.  Parsnips? What are they? The best way to describe them is yellow carrots.  Hazelnuts are sometimes called Filberts. They are quite common in Europe – you may know of Nutella which is made from Hazelnuts.

Hazelnut Parsnip Soup

Serves 6-8


  • 1 cup roasted hazelnuts (and 1/2 cup for garnish- roast all at once)
  • 4 shallots, chopped
  • 2 medium leeks (whites only), chopped
  • 2 parsnips, peeled and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 5 Tbsp butter
  • 2 Tbsp flour
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups heavy whipping cream
  • to garnish: 1/2 cup chopped roasted hazelnuts


Preheat the oven to 350F and roast whole hazelnuts on a sheet pan for 10-15 minutes until toasted.

In a large skillet, melt the butter and saute the vegetables for 10-15 minutes, until softened.

Stir in the flour, salt and pepper and stir to cook. Add water, chicken broth, and 1 cup of roasted hazelnuts (skins removed- once they are toasted put them in a clean kitchen towel and “rough them up” to remove the skins).  Bring to a boil, and reduce heat to a simmer. Cover and simmer for 30 minutes.

Use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve (the texture of the ground nuts is not pleasant, but adds a beautiful flavor- straining is necessary for a smooth textured soup).

Return the soup (strained liquid) to the stove in a clean pot and add the heavy whipping cream, heat through and adjust the flavor with additional salt and pepper if desired.  Serve in  soup bowls and garnish with chopped toasted hazelnuts.

Printable Recipe














Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

2 thoughts on “Tangled Menu: Part Two – Hazelnut Parsnip Soup

  1. You can vary the nuts you use by adding say pistachio pecan hazelnuts etc.. Roasting Hazelnuts Hazelnuts Oven Spread one pound shelled hazelnuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes until skins crack.

  2. Pingback: Hazelnut Parsnip Soup (Rapunzel's Favorite) - Perry's Plate

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