Creamy hazelnut soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Ingredients
- 80 g ground hazelnuts
- 3 shallots
- 1 medium leek
- 1 parsnip
- 35 g butter
- 1 tbsp flour
- 1 l vegetable stock
- 200 g double cream
- 20 g chopped hazelnuts
Instructions
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Roast the ground hazelnuts in a pan until they emit a strong sweet smell.
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Add the butter and vegetables, and cook them for ca. 10 minutes. Dust with the flour and incorporate.
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Add the stock and simmer for 20 minutes. Pour in the double cream.
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Purée the soup in a blender and strain through a sieve. Return to the pan, season with salt and pepper and reduce to the desired consistency.
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Sprinkle with roasted hazelnuts to serve.
