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French Shallot Soup | With Roquefort Croutons
(0)
50 min
Under an hour
Gurkerl Küche
Samtige französische Schalottensuppe mit Weißwein, Obers und knusprigen, im Backrohr überbackenen Roquefort-Croûtons.
Preparation method
Preparing the soup
Peel the shallots and garlic and cut into thin slices. Melt the butter in a large pot over medium heat.
Add the shallots, garlic, and 3 sprigs of fresh thyme to the pot. Sweat slowly over low heat for about 15 minutes, allowing them to lightly caramelise until the shallots are soft and wonderfully aromatic.
Deglaze with dry white wine and scrape up any browned bits from the bottom. Reduce the wine by half, then pour in the vegetable broth.
Chef's tip
For an extra fine and velvety texture, pass the soup through a sieve after blending.
Alcohol-free option: Simply replace the white wine with a small splash of apple cider vinegar and additional vegetable broth.
Ingredients
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