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19 December 2012,21:05 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

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.


  • 50 grams of hazelnuts
  • 10 grams of butter
  • 1 small- sized onion, skinned and chopped
  • 1/2 teaspoon of paprika
  • 100 grams of the fillet of turkey breast, skinned and chopped
  • 500 ml of chicken stock
  • 1 egg yolk
  • 100 ml of fresh cream
  • 1 tablespoon of chopped fresh chervil
  • Salt and pepper to taste
  • Fresh chervil sprigs for garnishment

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