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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A creamy shallot soup with a wonderful mild flavour. Serve with crusty bread. 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. 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. Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
3. Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.
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