Hazelnut Rocket Carrot Soup

Peel and chop roughly the carrots and potato. Lightly brown onions and garlic in butter. Add the carrots and potatoes. Let them sweat a bit and add the wine. When it no longer smells of alcohol, pour in the stock, season and let cook until the carrots and potatoes are soft. Meanwhile toast the hazelnuts in a 200C/400F oven. Rub them inside a tea towel to remove the skins and chop roughly. Blend the soup, adjust the seasoning and serve topped with a handful of rocket, chopped hazelnuts and a drizzle of olive oil.