 |
|
Turkey & Hazelnut Soup
Yield: 4 servings
15 g butter
1 medium onion, chopped
1/2 teaspoon paprika
225 g turkey breast fillet, diced
900 ml chicken stock, or turkey stock
1 egg yolk
150 ml single cream
75 g hazelnuts, toasted, finely chopped
1 tablespoon chervil, chopped+sprigs to garnish
Melt the butter in a pan, gently cook the onion and paprika for 5
minutes, until softened. Add the turkey and stock and simmer for
5 minutes. Liquidise. Add the egg yolk and cream. Reheat very
gently stirring constantly, do not allow to boil. Add the hazelnuts
and chervil. Serve garnished with the additional chervil sprigs.
|
|
Turkey Hazelnut