Cream of Mushroom and Cauliflower Soup with Tallegio and Roasted Hazelnut
40 Mins
40 minutes
Serves 2
Ingredients:
6 Ounces Mushrooms, cut in half (We used Oyster but Cremini, Trumpet or a mix would work too)
1 Head Romanesco or White Cauliflower, cored and roughly chopped
Garlic or Onion
1 Ounce Tallegio or another softer cheese, finely shredded
2 Tbsp. Hazelnuts, roasted, shelled and crushed
1 Tbsp. Olive Oil
1 Tbsp. Cooking Oil
1 Onion, chopped
2 Tbsp. Garlic, peeled and minced
3 Cups Vegetable Stock
2 Tbsp. Cream or Milk
Salt & Pepper, to taste
Preheat oven to 400 degrees. In a large mixing bowl, toss the mushrooms and Romanesco in the olive oil along with a pinch each of salt & pepper. Roast on a baking sheet, stirring midway, until completely tender and starting to caramelize, about 25 min. Meanwhile, in a large soup pot, heat the cooking oil over medium heat until hot. Reduce to medium low and add the onion. Stir until softened, about 7 minutes. Add the garlic and stir continuously, until fragrant but not browning, about 3 minutes. Add broth and stir. Turn the heat to medium high until it comes to a boil. Remove from heat and cover. Add the mushrooms and Romanesco to the broth. Add the cream or milk and process with a stick blender or mash carefully by hand until smooth. Season with salt & pepper to taste. Pour into 4 wide shallow bowls and garnish with Tallegio and roasted hazelnuts. Serve immediately. If desired, serve with buttered Parker House rolls.