Hot or cold green smoothie

Instructions

1. Remove the leek roots, wash and pat dry with some kitchen paper. Desiccate (or parch) them in a non-stick pan or in the oven preheated to 180°C until they become crispy.
2. Cut the leeks in half lengthways and then in quarters and wash them thoroughly. Steam them quickly.
3. Wash and dry the spinach shoots. Wash and core the apples and cut them into pieces. Slice and coarsely chop the celery stalks and leaves. Wash and spin-dry the salad.
4. Place the leeks, salad, apples, celery and lemon juice in a blender. Blend at maximum speed, adding the spinach and mineral water gradually until you obtain a fine, smooth and creamy texture.
5. At this point, you can either eat it cold or heat it over very low heat (to avoid losing the colour).
6. Divide into small serving jars and decorate with the crispy leek roots and roasted hazelnuts.