Directions:
- In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
- In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.31 Kcal (1329 kJ) | ||
| Calories from fat | 136.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Cholesterol | 41.33mg | 14% | |
| Sodium | 530.3mg | 22% | |
| Potassium | 766.83mg | 16% | |
| Total Carbs | 34.58g | 12% | |
| Sugars | 16.04g | 64% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 14.51g | 29% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.93 Kcal (272 kJ) | ||
| Calories from fat | 27.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 23% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 14% | |
| Sodium | 108.52mg | 22% | |
| Potassium | 156.92mg | 16% | |
| Total Carbs | 7.08g | 12% | |
| Sugars | 3.28g | 64% | |
| Dietary Fiber | 0.69g | 14% | |
| Protein | 2.97g | 29% | |
| Vitamin C | 2.1mg | 17% | |
| Iron | 0.2mg | 7% | |
| Calcium | 12.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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