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Kitchen Notebook

December 21, 2015

Cream of Mushroom and Cauliflower Soup with Tallegio and Roasted Hazelnut

40 Mins

40 minutes

Serves 2


  • 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.

40 Mins cauliflower Cheese Hazelnut Mushroom Oyster Mushroom Romanesco Soup Tallegio Veg Winter

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40 Mins cauliflower Cheese Hazelnut Mushroom Oyster Mushroom Romanesco Soup Tallegio Veg Winter

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