Hazelnut Soup With Raspberries

• 1 12 cups milk
• 6 tablespoons hazelnuts, paste
• 1 12 cups heavy cream
• 1 12 pints fresh raspberries
• mint (to garnish)

1. In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
2. Whisk in heavy cream until blended.
3. Cover with plastic wrap and refrigerate for 2 hours or until cold.
4. Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.

milk, hazelnuts, heavy cream, fresh raspberries, mint

Taken from www.food.com/recipe/hazelnut-soup-with-raspberries-246316 (may not work)