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Put the shelled hazelnuts into the mixer bowl with the Kneading/crushing blade attached, then start the processor on Speed 12 for 5 seconds. Put the crushed hazelnuts on a baking tray covered with greaseproof paper and roast them for a few minutes under the oven grill. Put to one side.
Remove the large watercress stems, then wash the watercress in a large quantity of cold water, then spin it dry. Peel and cut the shallot into pieces. Peel and cut the potatoes into cubes. Season with salt and pepper.
Put the watercress, potatoes and shallot into the mixer bowl with the Ultrablade attachment, then pour in the water and the hazelnut milk. Start the programme on Soup P1 for 25 minutes.
Once the programme has finished, add the soy cream and start the processor on Speed 8 for 30 seconds.
Serve the velouté with roasted hazelnuts.