Chilled Soup of Carrots, Pink Grapefruit, Green Olives and Hazelnuts

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g/1lb 2oz carrots
• 50g/2oz butter
• 1 garlic
• 750ml/1 pint 7fl oz water
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• salt and freshly ground black pepper
• 150ml/5fl oz milk
• 2 pink grapefruit
• 1 handful green Gordal olives
• 1 handful hazelnuts
• 1 punnet fresh micro coriander cress
• 4 tbsp hazelnut oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel and roughly chop the carrots and peel the garlic. Melt the butter in a large saucepan over medium heat, add the carrots and garlic, and cook gently for 5 minutes, stirring, without browning.

2. Add the water and the thyme and rosemary sprigs, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes until the carrots are very tender.

3. Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Let cool, then roughly chop.

4. Cut away the peel and pith from the grapefruit, then cut between the membranes to release the segments. Set the segments aside and save any juice.

5. Remove the thyme and rosemary sprigs from the soup. Blend until smooth, then stir in the milk and season well with salt and black pepper.

6. Chill the soup in the refrigerator for at least 1 hour until cold.

7. Pit the green olives and slice them thinly.

8. Ladle the chilled soup into bowls. Top with grapefruit segments, olives, chopped hazelnuts and micro coriander cress, then drizzle with hazelnut oil and a spoonful of any saved grapefruit juice.