Ingredients
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-
16
-
16
-
2
-
1
-
1/2
-
3 1/2
-
3/4
-
-
-
-
-
-
-
Directions
Topped with more roasted vegetables for texture, its both filling yet light. Some of my other favorite creamy soups are Leek and Potato Soup, Cream of Asparagus Soup, and Carrot Ginger Soup.,My aunt shared this recipe with me, which she adapted from the Savory magazine she picked up at my local supermarket. At first thought I wasnt sure how I felt about Brussels sprouts in a soup, but my first spoonful I was in love with the taste! The roasted flavor really comes through in every bite, perfect to warm up on this cold, snowy day.,You can see more Soup Recipes here!
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Steps
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1
Done
|
Line a Large Baking Sheet With Foil and Spray With Oil Place the Cauliflower and the Brussels Cut Side Down on the Baking Sheet, Drizzle With Oil and Roast on the Bottom Third of the Oven 25 Minutes, Tossing Half Way Until Slightly Browned |
|
2
Done
|
Meanwhile, Melt the Butter in a Large Sauce Pan Over Low Heat and Add Shallots. Cook Until Translucent, About 5 Minutes. Add the Salt and Broth and Simmer For 5 Minutes. |
|
3
Done
|
Shut the Oven Off, Reserve About 1 Generous Cup of the Roasted Vegetables and Keep Warm on the Baking Sheet. |
|
4
Done
|
Transfer the Rest to the Pot and Simmer 2 Minutes. |
|
5
Done
|
Transfer in Two Batches to the Blender and Blend Until Smooth. |
|
6
Done
|
Serve in 4 Bowls Topped With the Roasted Vegetables and Fresh Black Pepper, to Taste. Serve Immediately. |
