Creamy hazelnut soup
- 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
Roast the ground hazelnuts in a pan until they emit a strong sweet smell.
Add the butter and vegetables, and cook them for ca. 10 minutes. Dust with the flour and incorporate.
Add the stock and simmer for 20 minutes. Pour in the double cream.
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.
Sprinkle with roasted hazelnuts to serve.