Potato and leek soup with apples, hazelnuts and cheese
What you need:
4 large potatoes
2 cloves of garlic
1 large handful chopped green kale
1 l vegetable broth
1 handful of fresh chervil
50 g hazelnuts
50 g gouda (hard cheese)
salt and pepper
Cut onion, garlic, potatoes and leek in coarse pieces
Saute onions and garlic in a little olive oil.
Add leek, potatoes and kale.
Add the vegetable broth and let it boil until all vegetables are tender.
Blend it with fresh chervil.
Season with salt and pepper.
Quickly fry the hazelnuts on a dry frying pan.
Dice the cheese and the apple.
Sprinkle hazelnuts, apple and cheese over the soup just prior to serving.
Eventually sprinkle a bit of parsley oil on top