Cream of Mushroom Soup with Hazelnuts

Recipe for Cream of Mushroom Soup with Hazelnuts

The kitchen is the closest thing you’ll get to a laboratory.  Instead of test tubes, flasks and pipettes, we use pots, pans and mortars, mixing different ingredients to get the right formula. We strive to achieve the perfect combination.

The spirit of Marie Curie takes over the minute you put your apron on and give free rein to your creativity in the kitchen. That’s what must have happened to whoever came up with this recipe. No doubt a bit tired of the usual fare, and wanting to give an original twist to the dishes that keep us warm during the long cold months, they totally reinvented these types of dishes.

This makes an easy-to-prepare, light starter that is sure to delight your guests. Natural products, prepared with a fine Olive Oil that is full of contrasts yet economical. A dish with a predominant input from the Mediterranean Diet and flavors that will seduce even the most demanding palates.

Preparation:

1. In a pan, sauté the chopped onion with the two tablespoons of Extra Virgin Olive Oil from Spain and add a pinch of salt. When the onions are translucent, add the mushrooms and stir for 3 minutes.
2. Cover with the chicken stock and the milk. Leave to cook for 10 minutes, stir and set aside.
3. Put the cup of Extra Virgin Olive Oil from Spain and the chives into a kitchen processor. Then, blend until you obtain chive oil with a homogeneous texture.TIP: Chop the chives so that they will blend better when you put them into the processor.
4. Serve in bowls or on individual plates with a splash of the chive oil, the chopped hazelnuts and some shavings of sharp cheese.

And now you have your star dish of the season! Remember, you can also use the hazelnuts to accompany salads or to garnish sauces and soups.