Roasting the brussels sprouts gives this soup a deep, rich unexpected flavor.
Recipe courtesy of Rori Trovato
|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|
Preheat the oven to 425 degrees F.
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.
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.
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.
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