TURKEY AND HAZELNUT SOUP

Preparation Method :

• Toast the hazelnuts on a sheet of foil under the grill, turning frequently.
• Finely chop the toasted hazelnuts in a blender or food processor.
• In a saucepan, melt the butter and add the onion and paprika, cover and cook for until soft.
• Add the turkey breast and stock and simmer until the turkey is tender.
• Take care that you do not over-cook or the turkey will turn rubbery.
• Allow to cool slightly, then blend in a blender or food processor.
• Blend the egg yolk with the cream and add to the soup.
• Reheat the soup on the saucepan, stirring continuously. Do not allow the soup to boil.
• Add the hazelnuts, chopped chervil and season to taste.
• Garnish with sprigs of fresh chervil and serve hot.