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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup hazelnut butter
2 garlic cloves, halved
5 oz. couscous
4 potatoes, peeled and diced
2 cups vegetable bouillon
1 tsp. nutmeg
1/2 cup cider
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
thin red apple wedges to serve
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put hazelnut butter and onion mixture in a blender. Blend until smooth.
Put hazelnut mixture into a deep pan. Add couscous, potatoes, vegetable bouillon, nutmeg, cider, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve chilled, garnished with thin red apple wedges.
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