Preheat the oven to 350 degrees F. Place the hazelnuts (I also include the 3 tablespoons from the soup) on a baking sheet in a single layer. Roast for 10 to 15 minutes, shaking the pan once or twice during cook time.

Once the nuts have roasted, place them in a kitchen towel. Wrap them up in the towel and gently shake the towel back and forth, using your hands to rub the hazelnuts together a bit, removing all the skins. You want to remove as many as you can!

Coarsely chop the hazelnuts into they are in small pieces. Set aside 3 tablespoons for the soup.

Stir together the remaining hazelnuts, parsley, minced garlic, orange zest, salt and pepper. Stir in the olive oil. This can be stored in the fridge for a few days!

Heat a large pot over medium heat and add the butter. Cook, stirring often, for about 5 minutes until the butter starts to brown. Stir in the onions, garlic, salt and pepper. Stir in the crushed red pepper and chopped hazelnuts. Cook for 5 minutes, until the onions soften.

Stir in the creme fraiche. Taste and season the soup with more salt and pepper if needed. Once the soup warms back up, serve with a drizzle of cream or half and half. Top with a few spoonfuls of the hazelnut gremolata!