Shallot Soup

8 ingredients
3 steps

Ingredients

  • 1 ounce butter
  • 14 ounces shallots, finely sliced
  • 2 garlic cloves, finely crushed
  • 3 sprigs fresh thyme, picked
  • 3 cups vegetable stock
  • 1 potato, peeled and diced
  • 1/2 cup heavy cream
  • 2 tablespoons flat leaf parsley, finely chopped

Directions

  1. 1
    Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
  2. 2
    Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
  3. 3
    Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

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