| 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" <greenlee@bellsouth.net> on Mar 21, 1999.
Recipe by: Veggie Life, March 1999
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