Cream of parsnip soup, extra old mimolette cheese, hazelnuts 

Cooking time: 20 minutes
Preparation time: 30 minutes

Serves 4

3 parsnips
25 cl whole milk
1 shallot
200 g extra old mimolette
from the Philippe Olivier cheese dairy
20 g butter
1/2 bunch chives
100 g roasted hazelnuts
Zest of one lemon
Hazelnut oil
Flower of salt
Freshly ground pepper

Preparation :
1- Peel the parsnips. Cut them in half lengthwise, then into coarse sections. Peel and chop the shallot. Melt a knob of butter in a saucepan and brown the shallot without browning. Add the parsnips and sauté over a low heat for 5 minutes. Season with salt and freshly ground pepper. Add the milk and top up with 20 cl of water to cover the parsnips. Simmer for 15 minutes, until the parsnips are tender. Blend with a hand blender or blender to obtain a smooth velouté. Adjust the seasoning if necessary. Keep the velouté warm.

2- Rinse and finely chop the chives. Use a vegetable peeler to make mimolette shavings. Crush the roasted hazelnuts (in the oven on a baking sheet for 5 minutes at 180°C).

3- Place the velouté in a bowl, add the mimolette shavings, crushed hazelnuts and chopped chives. Finish with a little lemon zest, a drizzle of hazelnut oil, a pinch of fleur de sel and a turn of ground pepper.

This recipe is perfect as an aperitif in individual verrines.