Hazelnut Cream Soup

A light starter with an original flavor.
The smoothness of the cream contrasts with
the texture of the chopped hazelnut garnish.

Ingredients:
4 1/4 cups chicken stock
3.5 oz hazelnuts
3 leeks
1/2 onion
6 tbsp olive oil
Salt and pepper
4 tbsp single cream
Chives for garnish
Chopped hazelnuts

Directions:
Roast the hazelnuts and chop.
Set aside 2 tbsp and crush
the others to a powder.
Wash the leeks and onion
and stew slowly in the oil.
When soft, add the hazelnuts,
fry lightly and cover with the stock.
Cook for 10 minutes. Blend, then check
for salt and add the cream.
Serve in cups sprinkled with
the chopped hazelnuts and chives.