Ingredients
For the soup
1 large potato
750g fresh spinach
1 onion
4 sprigs of parsley
1 liter chicken broth
15cl liquid cream
2 tbsp olive oil
Hazelnut oil, salt, pepper and nutmeg
For the toast
4 slices of spelt flour bread
200g fresh goat cheese
60g hazelnuts
4 tsp honey – hazelnut oil
Preparation
The soup
Wash the spinach and cut it into rough pieces.
Peel the potatoes – wash them and cut them into rough pieces
Peel and slice the onion
Heat the olive oil in a saucepan and add the onion – brown it and add the other vegetables, sautéing for 3 minutes over medium heat.
Add the stock – add salt (be careful, some stock is very salty), then add the pepper and nutmeg.
Cook for 15 minutes over low heat until the vegetables are tender.
Strain – place in a blender, add the cream and top up with juice to achieve the desired consistency.
Keep warm
The toasts
Roast the hazelnuts – then crush them.
Toast the bread – spread with fresh goat cheese
Drizzle with hazelnut oil, add liquid honey, and then add the hazelnuts.
The little extras of DLP
Replace the truffled cashew nut with roasted hazelnuts – in this case, drizzle with a little hazelnut oil.
Top with oven-roasted garlic cloves – peel a few cloves, and depending on their size, cut them in half. Place them on a baking sheet, drizzle with oil and soy sauce, and cook over low heat until they have a caramelized appearance.
Serve
Place the soup in pretty bowls or deep plates – drizzle with hazelnut oil and sprinkle with crushed hazelnuts and chopped parsley – Serve with the toast
The little extras of DLP
As the spinach cooks, it releases water – don't neglect the filtering stage to avoid a soup that's too thin – add the juice gradually.
You can wilt some spinach and place it on the soup and/or on the toast.
Use chestnut honey for a flavorful toast – acacia honey for a milder toast
For the bread, you can also opt for rye bread or chestnut bread – the recipe also works with gluten-free bread.
For a lighter version, replace the crème fraîche with soy cream.
