Parsnip Soup with Hazelnut Pesto

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

An excellent soup that will brighten up your autumn days and keep you warm.

Peel the garlic and wash the parsley thoroughly, then shake it dry. In a food processor, combine the parsley, roasted hazelnuts, hazelnut oil, and garlic, and roughly blend. Then, while slowly blending, add the olive oil and continue blending until you get a smooth and liquid mixture. Transfer the hazelnut pesto into a container and store it in the refrigerator until use.
Wash the parsnip well under water, clean it, peel it, and cut it into cubes. Wash the leek, clean it, and slice it into thin rings. Peel the shallots, wash them, and finely chop them.
Place a larger pot on the stove and melt the butter over moderate heat. Add the parsnip cubes, shallots, and leek to the pot. Sauté the vegetables over moderate heat, stirring occasionally, for about 5 minutes until they soften slightly. Pour the sherry into the pot, mix well, and cook for a good 5 minutes until the sherry completely evaporates.
Pour water into the pot and bring everything to a boil. Lower the heat slightly, cover the pot, and cook for 20 minutes. Then remove the pot from the heat and blend the soup with an immersion blender until smooth. Return the pot to the stove and, while heating, slowly add the sweet cream. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and add a spoonful of hazelnut pesto to each bowl. Serve.