Recipe ~ Creamy spinach soup with hazelnut oil – topped with fresh goat cheese, honey and hazelnuts 🌱🍯

Preparation

The soup

1. Wash the spinach and cut it into rough pieces.
2. Peel the potatoes – wash them and cut them into rough pieces
3. Peel and slice the onion
4. 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.
5. Add the stock – add salt (be careful, some stock is very salty), then add the pepper and nutmeg.
6. Cook for 15 minutes over low heat until the vegetables are tender.
7. Strain – place in a blender, add the cream and top up with juice to achieve the desired consistency.
8. Keep warm

The toasts

1. Roast the hazelnuts – then crush them.
2. Toast the bread – spread with fresh goat cheese
3. Drizzle with hazelnut oil, add liquid honey, and then add the hazelnuts.

To serve

1. 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