Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

2

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme 

3 cup vegetable stock

½ cup evaporated milk

Salt & pepper

6 tablespoon chopped toasted walnuts

Fresh thyme leaves for garnish

Freshly grated Parmesan 

1. Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil.

2. Transfer to a baking pan large enough to hold shallots and garlic in a single layer.

3. Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally until vegetables are tender and somewhat browned.

4. In a large pot, combine roasted shallots and garlic with vegetable stock.

5. Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20 minutes.

6. Turn off the heat and let cool somewhat. In a food processor, puree soup and return to pot.

7. Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.

8. Top each serving with a tablespoon of chopped walnuts, fresh thyme leaves, and Parmesan.