Hazelnut Soup

Yes, hazelnut soup, just like in the movie Tangled.  As a foodie, every time I watched that movie with my kids, I had to wonder how would hazelnut soup taste.  Well, let me tell you that it is absolutely delicious!  First off, chopped hazelnuts are quite easy to find.  Any grocery store has them in the baking section with the other nuts.  The ones I got were already chopped, which is nice.  Second, there is a wonderful concoction of flavors going on in this soup; there's red onion, leeks and parsnip.  Yes, all the goodness!  Everything is cooked to perfection then blended for a nice, smooth texture.  So, so good!  Enjoy!
-2 cups hazelnuts, chopped
-5 Tbs salted butter
-1 red onion, chopped
-2 large parsnips, peeled and chopped
-2 medium leeks (white parts only), very well cleaned and chopped
-2 Tbs flour
-1 tsp salt
-1/2 tsp pepper
-2 cups water
-6 cups chicken broth
-2 cups heavy cream
Place hazelnuts in large skillet and toast for about 5 minutes, on medium-low heat, stirring frequently.  Once done, remove from heat.
In a large saucepan, melt the butter.  Add the red onion, parsnips and leeks.  Give it a good stir and cook for about 10 minutes, or until veggies are softened.
Sprinkle the flour, salt and pepper on top of veggies.  Mix well and cook for 1 minute.  Add the water, chicken broth, and 1 1/2 cups of the hazelnuts.  Bring to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.
Using an immersion blender, process the soup until nice and smooth.
Add the heavy cream.  Mix well and cook for 1 more minute.
Ladle into bowls, top with some of the remaining hazelnuts and enjoy!