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Roasted Garlic Soup with Hazelnuts

Roasted Garlic Soup with Hazelnuts

20 min
For 4 servings
  • 4 tbspolive oil
  • 4 pcsgarlic bulbs
  • 4 tbsphazelnuts
  • 4 tbspspelt flour
  • 1 lvegetable stock
  • 200 mlvegan cream
  • 2 sheetsbay leafs
  • 2 sprigsrosemary
  • 2 pinchessalt
  • 1 pinch ofcayenne pepper
  • 4 splasheslemon juice

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Directions

multi-purpose blade
processor
Preheat the oven to 180 °C.
Coat a small casserole dish with olive oil. Cut the garlic bulbs in half crosswise and place them in the baking dish with the cut sides down. Cover and bake in the preheated oven for about 35 minutes – the cloves should be caramelised and light brown by then, otherwise roast for a few minutes more. Remove and press the garlic cloves out of the halves or pull them out with a fork.
At the same time, place the hazelnuts in a second dish, place in the oven and roast for about 10 minutes until nicely browned. Remove and leave to cool slightly, then rub off the skins with a kitchen towel. Coarsely chop the nuts with the bamix® Processor.
Heat the remaining olive oil in a saucepan, stir in the flour and sauté briefly. Pour in the stock and vegetable cream, add the bay leaf and rosemary and bring to the boil. Stir in the garlic and cook over medium heat for 10 minutes. Remove the bay leaf and rosemary.
Finely purée the soup mixture with the bamix® multi-purpose blade and season with salt, a little Piment d'Espelette and lemon juice. Heat again briefly, pour into bowls, drizzle with a little olive oil and sprinkle with hazelnuts and a little Piment d'Espelette.

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