Creamy Cauliflower Soup With Mushroom and Hazelnut Topping

Name: Creamy Cauliflower Soup With Mushroom and Hazelnut Topping
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 cup chopped shallots (about 4 medium shallots); 1 medium head cauliflower, cored and cut into 1-inch florets (about 6 cups); One (6-ounce) Yukon Gold potato, peeled and cut into 1/2-inch pieces; 4 cups low-sodium chicken or vegetable broth; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup hazelnuts (see note); 4 ounces mixed mushrooms, such as cremini, shiitake and chanterelles, stemmed, sliced and coarsely chopped; 1 tablespoon sherry vinegar; 2 tablespoons finely chopped fresh parsley

www.elliekrieger.com

This pureed creamy cauliflower soup, made extra creamy with the addition of potato, is as nourishing and healthy as it is luxuriously tasty.

View full recipe on www.elliekrieger.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.elliekrieger.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Ladle
Pot
Skillet
Stove
Chef's knife
Cutting board
Peeler
Mixing bowl
Serving bowl
Measuring cup
Measuring spoon
Spoon
Paper towel
Kitchen towel
Airtight container
Refrigerator

Ingredients

3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots (about 4 medium shallots)
1 medium head cauliflower, cored and cut into 1-inch florets (about 6 cups)
One (6-ounce) Yukon Gold potato, peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup hazelnuts (see note)
4 ounces mixed mushrooms, such as cremini, shiitake and chanterelles, stemmed, sliced and coarsely chopped
1 tablespoon sherry vinegar
2 tablespoons finely chopped fresh parsley