4 1/4 cups chicken stock
3.5 oz hazelnuts
6 tbsp oil
Salt and pepper
4 tbsp single cream
Chives and chopped hazelnuts for decoration
Roasted 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 (5 minutes in the microwave on high). 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.
Recipe courtesy of Spain GourmeTour magazine.