Spinach Soup With Hazelnuts

Name: Spinach Soup With Hazelnuts
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

11 ingredients

5 steps

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; saute 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 pureed soup into a bowl; repeat procedure with remaining half of soup. Return pureed soup to pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.