Summerish onion & potato soup with hazelnuts




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Summerish onion and potato soup with hazelnuts
  • 20%
    400 kcal
  • 14%
    7.05 g
  • 28%
    24.91 g
  • 15%
    40.78 g
  • 0%
    0.014 g

    Preparation time

    0:20 min

    Cooking time

    0:30 min




    serves 3


  • 4 floury yellow flesh potatoes of medium size
  • 70 g Noberasco organic hazelnuts, roasted
  • 1 large rose onion with all its tuft
  • 1 sprig rosemary with flowers (or Cannamela organic rosemary)
  • Filippo Berio extra virgin olive oil
  • Cannamela organic black pepper
  • salt


  1. Peel the onion, rinse it under running water and cut it into 8 pieces.
  2. Remove the green tufts of the onion, keep the most tender ones, chop them, and throw the rest away.
  3. Peel the potatoes, rinse them and cut them into cubes.
  4. Warm two spoonfuls of oil in a pressure cooker, add the rosemary and allow it to release its aroma for a few minutes.
  5. Add the vegetables and simmer for 4 minutes.
  6. Season to taste with salt and pepper, then add 750 ml of warm water.
  7. Stir, cover with a lid, bring to a higher heat and wait for the pot to whistle.
  8. Then lower the heat and cook for further 12 minutes.
  9. Turn off the heat, wait for all the steam vents, open and blitz everything with a hand blender.
  10. Add 3 spoonfuls of toasted hazelnuts and chop coarsely, season with salt and pepper then let it cool.

This recipe was created by the foodblogger Elena Levati for Noberasco


Chef's tip

You top the plates with some chopped dried fruit, a sprinkle of olive oil and freshly ground pepper.

Serving suggestion

Goes well with almost any kind of course, be it vegetable or meat based.

Wine selection

Chardonnay, Sauvignon blanc, Merlot, Syrah, Sangiovese.

Family tip

If you don't have or don't want to use the pressure cooker, just use a regular casserole or pot, it will just take a bit longer for the soup to be ready!

Dish history

Onion soup is a traditional dish in many countries, thanks to the cheapness and broad availability of its main ingredient. The most famous recipe is the French one, 'soupe à l'oignon': traditionally eaten at dawn, after a night of revelry, it recently became a delicacy that can be enjoyed in the best restaurants. Here we suggest an Italian version of this dish: no butter and gruyère cheese, instead olive oil and potatoes, humble ingredients that, combined together, create wonders! The result is a delicious creamy soup, easy to make and quite balanced from a nutritional point of view. To warm up your body and soul on the coldest autumn and winter nights!