Cucumber and hazelnut soup

Preparation time: 5 min
Cooking time: 15 min
Serves 4

 INGREDIENTS

• 2 cucumbers
• 2 chopped garlic cloves
• 4 cups vegetable stock
• 4 oz crushed hazelnuts
• 1 1/2 tablespoons butter
• Salt & pepper

METHOD

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.