| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | New, Veglife2 | 6 | servings | |
INGREDIENTS
| 1 | lb | Shallots; peeled |
| 2 | Cloves garlic; peeled | |
| 1 | tb | Walnut oil |
| 1/2 | ts | Dried thyme or 1 tsp. fresh |
| 3 | c | Vegetable stock |
| 1/2 | c | Evaporated skim milk; (optional) |
| Salt & pepper | ||
| 6 | tb | Chopped toasted walnuts |
| Fresh thyme leaves for garnish |
INSTRUCTIONS
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" <[email protected]> on Mar 21, 1999. Recipe by: Veggie Life, March 1999 Converted by MM_Buster v2.0l.
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