Instructions: Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil. Transfer to a baking dish large enough to hold shallots and garlic in a single layer. Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally, until vegetables are tender and somewhat browned. In a large pot, combine roasted shallots and garlic with vegetable stock. Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20 minutes. Turn off the heat and let cool somewhat. In a blender or food processor, puree soup and return to pot. Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently. Top each serving with a tablespoon of chopped walnuts and a sprinkling of fresh thyme leaves if desired.

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