Cucumber and hazelnut soup
Preparation time: 5 min
Cooking time: 15 min
- 2 cucumbers
- 2 chopped garlic cloves
- 4 cups vegetable stock
- 4 oz crushed hazelnuts
- 1 1/2 tablespoons butter
- Salt & pepper
Wash and cut the cucumbers into rings.
Heat the butter in the saucepan on medium.
When the butter starts foaming, add the garlic and brown for 1 minute.
Add the cucumbers and brown for 3 minutes, then pour the vegetable stock.
Cook for 15 minutes, then blend.
Season to taste and serve hot, with a sprinkle of crushed hazelnuts on top.
Tip: For a creamier soup, add a potato with the vegetable stock.