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Lettuce And Hazelnut Soup

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy Sainsbury10 4 servings

INGREDIENTS

1 tb Olive oil
1 md Onion; peeled and finely
; chopped
50 g Hazelnuts; (2oz)
2 md Potatoes; peeled and finely
; diced
750 ml Vegetable stock; (1.25 pint)
4 Little gem lettuce; roughly chopped
90 ml Double cream; (3fl oz)
1 Pinches finely grated nutmeg
Salt and freshly ground black pepper

INSTRUCTIONS

Heat the oil in a large saucepan and fry the onion and three quarters of
the hazelnuts on a moderate heat until the onions are tender, takes
approximately 5 minutes.
Add the diced potato and the stock and bring to the boil. Simmer until the
potato is cooked, 4-5 minutes. Then add the lettuce and cook for a further
minute.
Pour the soup into a food processor or blender and liquidize. Pass through
a sieve for a very smooth consistency. Pour back into a clean saucepan.
Add 60ml (2fl oz) of the cream and a little water if the consistency is too
thick. Season to taste with salt, freshly ground black pepper and nutmeg.
Serve either hot or cold, garnished with the remaining cream trickled over
the soup and a few hazelnuts.
Converted by MC_Buster.
NOTES : A delicately flavoured summer soup suitable for lunch or as a
starter.
Converted by MM_Buster v2.0l.

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