Ingrédients

Préparation

Prepare parsnips, apples, celery, leeks and cut them into cubes about 1 cm thick. Finely chop the garlic and the onion.

Heat the olive oil in a saucepan, then sauté the onions and garlic over low heat for two minutes. Add the vegetables and apples and cook them for another 5 minutes over low heat. Deglaze with white wine and season generously with salt and pepper. Add water and cook the vegetables for 20 minutes until soft.

In the meantime, gently roast the hazelnuts in a preheated oven at 160°C for 10 minutes and then cool. When the nuts have cooled, chop coarsely.

As soon as the vegetables are soft, purée the soup. Add the cream, bring the soup to a boil again and season with salt and pepper.

Serve the soup in a suitable bowl or soup plate, garnish with the chopped hazelnuts, watercress and a few drops of olive oil. Just before serving or in front of your guests, grate the Lustenberger 1862 fruity and tangy cheese over the soup.