Roasted Shallot and Walnut Soup

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Roasted Shallot and Walnut Soup

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound shallots -- peeled

4 cloves garlic

1 tablespoon walnut oil

1/2 teaspoon dried or 1 teaspoon fresh thyme

3 cups vegetable stock

1/2 cup evaporated skim milk -- (optional)

Salt and pepper

6 tablespoons chopped toasted walnuts

Fresh thyme for garnish -- (optional)

 

1. Preheat oven to 450. 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.

 

2. 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 heat and let cool somewhat.

 

3. 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.

 

4. Top each serving of soup with a tablespoon of chopped walnuts and a

sprinkling of fresh thyme leaves, if desired.

 

LACTO/VEGAN

 

PER SERVING: 150 CAL (40% from fat), 4.5g PROT, 7g FAT (1 sat), 17g CARB, 83mg

SOD, 0.7mg CHOL,

1.9g FIBER.

 

 

Copyright:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 175 Calories; 4g Fat (21.4% calories from

fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 847mg

Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0