Here's the perfect soup for the fall season. Roasting the Brussels sprouts -- which are an autumn staple -- offers a deep, rich, unexpected flavor, and the nutty pesto, aromatic with Parmesan cheese, is a great finishing touch.
Credit: Rori Trovato
Servings: 4 to 6
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, bottoms trimmed and sprouts halved
- 2 garlic cloves, halved
- 4 cups vegetable or chicken stock
- 3/4 cup heavy cream
- Salt and pepper to taste
- 1/2 cup toasted hazelnuts
- 1 small clove garlic
- 1/3 cup olive oil
- 2 tablespoons Parmesan cheese
- Salt to taste
Soup: Preheat the oven to 425 degrees F. Combine the olive oil, Brussels sprouts and garlic in a large bowl and toss. Place on a baking sheet and roast until the sprouts are 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, reduce the heat to medium-low and allow to simmer for 20 minutes. Puree the mixture until smooth. Add salt and pepper to taste.
Pesto: Combine all the ingredients in a food processor until chunky-smooth and season with salt. Garnish each bowl of soup with the pesto.
Ready to grind up some pesto? Shop for a food processor.
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