Parsnips and hazelnuts soup - Untested

https://ricette.giallozafferano.it/Zuppa-di-pastinache-e-nocciole.html

Soup

Whole peeled hazelnuts 200 g

Butter 20 g

Parsnip, peeled and diced 370 g

Potatoes, peeled and diced 150 g

Dried porcini mushrooms, rinsed and cleaned 10 g

Leeks, white parts sliced thin 50 g

Vegetable broth to taste (measure how much it takes to just cover and write here, + more to adjust soupiness)

Sage to taste

Salt up to taste

Black pepper to taste

Croutons

Bread slices, diced for croutons 200 g

Extra virgin olive oil, to taste

Salt, to taste

Garnish

Fresh liquid cream 50 g

1. Toast the hazelnuts in a pan for a few minutes so that they release all their scent, stirring constantly to prevent burning (they burn easily). 
2. Melt the butter in a saucepan, add the leeks and fry for a few minutes over low heat before adding the mushrooms. Cook for another minute, stirring often.
3. Add the potatoes, the parsnips. Save a few hazelnuts for the final garnish and put the rest in the soup.
4. Add the sage and add vegetable broth. Cover and simmer for about 30 minutes, adding more broth as needed. Stir occasionally.
5. Meanwhile, make the croutons.
6. Preheat the oven to 400F.
7. Spread the cubed bread on a baking tray and season with oil and salt. Brown the croutons for about 8 minutes.
8. Coarsely chop the hazelnuts you have set aside for the garnish. Once the soup is cooked, remove the sage leaves and puree.
9. If necessary, you can add a little broth to achieve the desired consistency. At this point, adjust the salt and pepper and distribute it on serving plates.
10. To finish, garnish each dish with a teaspoon of fresh cream, some chopped hazelnuts and a handful of croutons.