Once the soup is done cooking, purée with an immersion blender. Stir in the cream and season with balsamic vinegar, black pepper and salt. Serve topped with the hazelnut crumble.

Add the cream and cook for 5 minutes. Blend to a smooth soup. Gently fry the bread in the oil until just golden and add the garlic and nuts. Cook for 30 seconds. Cook and chop until the mixture ...

This soup can happily be made in advance (it will ... While the veg is roasting, make the hazelnut and rosemary pesto. Combine all the pesto ingredients in a blender and blitz until a chunky ...