Instructions: Heat the oil in a large saucepan and fry the onion and three quarters of the hazelnuts on a moderate heat until the onions are tender, takes approximately 5 minutes.

Add the diced potato and the stock and bring to the boil. Simmer until the potato is cooked, 4-5 minutes. Then add the lettuce and cook for a further minute.

Pour the soup into a food processor or blender and liquidize. Pass through a sieve for a very smooth consistency. Pour back into a clean saucepan.

Add 60ml (2fl oz) of the cream and a little water if the consistency is too thick. Season to taste with salt, freshly ground black pepper and nutmeg.

Serve either hot or cold, garnished with the remaining cream trickled over the soup and a few hazelnuts.

NOTES : A delicately flavoured summer soup suitable for lunch or as a starter.

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