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.

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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