This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Heat oil in a large saucepan. Sauté the leek and celery until softened – about 5 minutes. Add spinach and stock, then cover. Simmer for a couple of minutes to soften the spinach slightly.
2.Add the hazelnuts, salt, nutmeg and basil, then cook for 1-2 minutes. Process in a blender or food processor until smooth. (A high-powered blender works best here – Nici used a Vitamix.) Pour back into the saucepan, adding more salt or nutmeg if necessary, and simmer for 5 minutes.
3.Toss the bread cubes in the oil, chilli flakes, salt and pepper. Fry in a pan, stirring often, until golden and crispy.
4.Serve bowls of soup topped with croutons.
Note
- The best way to skin hazelnuts is to roast them at 180°C for 10-15 minutes. Allow to cool, then scrunch them in your hands to release the cases. Take the tray outside and gently blow on them. The skins will flutter away in the breeze!
