Directions
- 1Grill the leeks to get fragrant.
- 2Add garlic.
- 3Add roasted hazelnuts and the rest of the veggies.
- 4Add water to cover.
- 5Simmer until soft.
- 6Add chicken powder, herbs de Provence, and thyme.
- 7Add everything to a blender.
- 8Add whole milk and the stock.
- 9Blend until smooth.
- 10Put it back in the pot.
- 11Adjust seasonings as needed.
- 12Add a dash of cream, dried parsley and olive oil.
Ingredients
- 1 parsnip
- 1 carrot
- 8 mushroom
- 1 potato
- 1 leek
- 2 cloves garlic
- 1 cup roasted hazelnuts
- 1 cup water
- 1 tsp chicken powder
- 1 tsp herbs de Provence
- 1 tsp thyme
- 1 cup whole milk
- 1 cup stock
- 1 dash cream
- 1 tsp dried parsley
- 1 tsp olive oil
Equipment
knifecutting boardpotblender
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