Roasted Brussels Sprout Soup with Hazelnut Pesto

Roasting the brussels sprouts gives this soup a deep, rich unexpected flavor.

Recipe courtesy of Rori Trovato

Review now

Ingredients

1/3 cup, plus 2 tablespoons olive oil		Salt and pepper to taste
1 pound brussels sprouts, bottoms trimmed and halved		1/2 cup toasted hazelnuts
2 garlic cloves, halved		1 small clove garlic
4 cups vegetable or chicken stock		2 tablespoons Parmesan cheese
3/4 cup heavy cream

Prep: 10 min Total: 45 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Preheat the oven to 425 degrees F.
2
Combine the 2 tablespoons of the olive oil with the brussels sprouts and garlic in a large bowl and toss. Place on a baking sheet and roast until toasted and the leaves are slightly browned, about 15 minutes. Turn once or twice while cooking.
3
Remove and add to a large saucepan with the stock and the cream. Bring to a boil and reduce heat to medium-low and allow to simmer for 20 minutes. Puree the mixture until smooth. Add salt and pepper to taste.
4
To Make the Pesto: Combine the remaining ingredients in a food processor until chunky-smooth and season with salt. Garnish each bowl of soup with the pesto.

Chime In