Creamy Roasted Hazelnut and Cauliflower Soup with Crispy Sage

We are trying yet another new recipe tonight. It’s definitely soup season and I’m excited to try all of these new soups I have saved for the last several months.

Creamy Roasted Hazelnut Soup with Crispy Sage (Espinosa Kitchen)

Creamy Roasted Hazelnut Soup with Crispy Sage
(Slightly modified from “What’s Cooking, Good Looking“)

Ingredients:

  • 1/2 cup roasted hazelnuts (+ topping)
  • 1 Tablespoon EVOO
  • 2 garlic cloves, minced
  • 1 leek, chopped
  • 2 bags frozen cauliflower florets (2 pounds/8 cups)
  • salt and pepper
  • 6 cups vegetable broth
  • 1-2 Tablespoons white wine vinegar
  • 8-10 fresh sage leaves
  • 1-2 Tablespoons peanut oil (for frying)

Directions:

  1. Roast the hazelnuts: bake nuts at 350 degrees F for 15 minutes. Let cool and rub skin off by rubbing nuts between your hands.
  2. Microwave cauliflower in large glass dish – about 8 minutes – until thawed.
  3. Saute leek and garlic until fragrant – about 2 minutes.
  4. Add cauliflower and sprinkle with salt and pepper. Cook about 5 minutes while breaking up the cauliflower.
  5. Add broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  6. Add hazelnuts and vinegar and blend with an immersion blender.
  7. Add additional salt, pepper or vinegar as needed to taste.
  8. Saute sage in peanut oil – about 2 minutes per side. Once fried, chop.
  9. Top with sage, extra hazelnuts (chopped), micro greens, green onions, or chives.
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Tortellini Bolognese

Oh yes. It is almost 9 p.m. on a Saturday and Carlos and I are just starting dinner. (If you are a frequent reader of my posts, this is the same night that we experimented with the carmelitas.) Carlos picked this recipe out about a year ago and it was so, so good. When I initially read the ingredients, I wasn’t impressed, but when I tasted it, it was a different story! Man, this is good! The recipe is a modification from a supposed Olive Garden recipe. I worked there for five years (if you didn’t know) and I don’t remember this recipe, so it must have been there and retired long before I was there. Anyway, this is a must for your recipe list this week.

Tortellini Bolognese (www.espinosakitchen.wordpress.com)

Tortellini Bolognese

Ingredients:

  • 1 bag frozen cheese-filled tortellini
  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 1 small yellow onion or 1/2 large, chopped
  • 1 carrot, chopped
  • 8 oz. mushrooms, sliced or cut into quarters
  • 2 cloves garlic, minced
  • 4 oz. ground beef
  • 3 oz. Italian sausage, ground
  • 3/4 cup red wine
  • 1 can diced tomatoes, undrained
  • 1/4 teaspoon dried rosemary (or 1/2 tsp. fresh)
  • 1/4 teaspoon dried sage (0r 1/2 tsp. fresh)
  • salt and pepper to taste
  • Parmesan cheese for garnish

Directions:

  1.  Heat oil in large saucepan over medium heat. Add carrot, onion, garlic, and mushrooms, and cook for 5 minutes.
  2. Add beef and sausage to saucepan, breaking meat into small pieces. Cook 10 minutes over medium heat stirring occasionally.
  3. Add wine and stir to deglaze pan. Reduce until wine is evaporated.
  4. Add tomatoes and remaining ingredients. Simmer slowly for 15 minutes.
  5. Cook tortellini according to package directions, drain.
  6. Toss hot pasta in sauce and top with Parmesan cheese as desired.