Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme

3 cup vegetable stock

6 tablespoon chopped toasted walnuts

½ cup evaporated milk

Salt & pepper

Fresh thyme leaves for garnish

Freshly grated Parmesan cheese

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

2.  Transfer to a baking dish 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. 

7.  In a food processor, puree soup and walnuts; return to pot.

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

9.  Top each serving with a sprigs of fresh thyme and Parmesan cheese.