+SF +GF
While the green, creamy-smooth velouté is perfect enough on its own, I couldn’t resist making it more-ish by adding a spoonful of crema to it. —CS
SERVES 6
2 lbs (908 g) small fresh Brussels sprouts, trimmed and halved (quartered if the sprouts are larger)
2 shallots, quartered
2 large cloves garlic
Coarse kosher salt
Olive oil or grapeseed oil
6 cups (1.4 L) vegetable broth, divided (use soy-free)
½ cup (120 g) Cashew Crema
Fresh herbs of choice, for garnish
Preheat the oven to 425°F (220°C). Place the Brussels sprouts, shallots, garlic, a generous pinch of salt and a drizzle of oil into a large baking pan. Toss to coat. Roast until the sprouts are fork tender and golden brown, stirring every 10 minutes. This should take about 30 minutes. Be sure not to char the sprouts or the soup will have a bitter taste.
You can reserve a few roasted sprouts and slice them to garnish the soup.
Transfer the sprouts to a blender in two batches, adding 3 cups (705 ml) of the broth per batch. Blend it together until smooth. Repeat with the second batch and remaining broth.
Place the blended mixture in a large pot and bring to a low boil. Lower the heat and simmer until heated through, about 8 minutes. Swirl 1 heaping tablespoon (15 g) of crema into each bowl upon serving. Garnish with your choice of fresh herbs.