Roasted Brussels Sprout Soup with Hazelnut Pesto

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

Recipe courtesy of Rori Trovato

Roasted Brussels Sprout Soup with Hazelnut Pesto

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    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
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    • 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.

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