Roasted shallot and walnut soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shallots; peeled |
| 2 | Cloves garlic; peeled | |
| 1 | tablespoon | Walnut oil |
| ½ | teaspoon | Dried thyme or 1 tsp. fresh |
| 3 | cups | Vegetable stock |
| ½ | cup | Evaporated skim milk; (optional) |
| Salt & pepper | ||
| 6 | tablespoons | Chopped toasted walnuts |
| Fresh thyme leaves for garnish | ||
Directions
Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil. Transfer to a baking dish large enough to hold shallots and garlic in a single layer. Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally, until vegetables are tender and somewhat browned. In a large pot, combine roasted shallots and garlic with vegetable stock. Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20 minutes. Turn off the heat and let cool somewhat. In a blender or food processor, puree soup and return to pot. Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.
Top each serving with a tablespoon of chopped walnuts and a sprinkling of fresh thyme leaves if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
Recipe by: Veggie Life, March 1999 Converted by MM_Buster v2.0l.