By Veronique Eichler

Creamy Cauliflower Soup With Mushroom and Hazelnut Topping - Ellie Krieger

Ingredients

6 servings

3 tablespoonsextra-virgin olive oil

½ cupshallots

chopped

1 headcauliflower

cored and cut into 1-inch florets

1 x 6 ounceyukon gold potato

peeled and cut into 1/2-inch pieces

4 cupslow-sodium chicken broth

or vegetable

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

½ cuphazelnuts

4 ouncesmixed mushrooms

such as cremini, shiitake and chanterelles, stemmed, sliced and coarsely chopped

1 tablespoonsherry vinegar

2 tablespoonsfresh parsley

finely chopped

Instructions