Walnut and pine nut cream soup with goat cheese

Ingredients for 4 servings:

• 1 bunch of spring onions
• 3 potatoes, floury
• 60 g walnuts
• 30 g pine nuts
• 50 g butter
• 100 ml gin
• 600 ml chicken broth
• 250 ml sweet cream
• 150 g goat’s cheese roll
• 8 slices of bacon
• 5 tbsp olive oil
• salt and pepper
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Roast the walnuts and pine nuts in a pan until golden brown. Peel and dice the potatoes, trim the spring onions, and slice them into rings. Sauté both in butter, then caramelize with 2 tablespoons of sugar and deglaze with gin. Pour in the chicken stock and add the walnuts and pine nuts. Season with salt and pepper and cook for about 20 minutes. Cut the goat cheese roll into 8 slices and wrap them in bacon, securing the bacon with a toothpick. Sear the goat cheese slices on both sides in a little olive oil. Purée the soup with an immersion blender until smooth, stir in the cream, and season with salt and pepper. Serve the soup on plates with the recently fried goat cheese slices.