|
Roasted Shallot Soup
Veg HT SP 100mins
Serves 4 Hot Vegetarian Vegetables
Herbs Soups Starter Gluten Wheat Free Eggless
Ingredients
530g/+12oz Shallots, peeled
1 teasp Freshly chopped Thyme Leaves
Salt and Pepper
3 tbsp Sesame or Vegetable Oil
1.1L/40fl.oz. Fresh Vegetable Stock
4 Garlic Cloves, crushed
120ml/4fl.oz. Double Cream
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the shallots in a shallow baking dish, sprinkle with the thyme, salt,
pepper and just enough oil to coat them, then cover with a lid or aluminium foil
and bake for 30 minutes or until tender.
3. Transfer the shallot mixture to a large saucepan together with the stock and
garlic. Bring to the boil then reduce the heat and simmer for 30 minutes.
4. Remove from the heat, allow to cool a little then transfer to a food
processor or blender and process until quite smooth.
5. Return the soup to the rinsed out saucepan together with the cream and reheat
gently, stirring constantly. Adjust the seasoning if necessary before serving
garnished with chopped nuts if using.
More
Soup Recipes |
Hors d'oeuvre Recipes
| What's
in Season
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.
| 