Shallot Soup
Cozy up with the velvety elegance of Shallot Soup, a heartwarming blend of caramelized shallots, aromatic garlic, and fresh thyme, simmered in a rich broth and finished with a touch of cream. Perfectly creamy yet delightfully light, this soup is elevated with a splash of dry white wine, enhancing its depth of flavor. The silky texture is achieved by pureeing the ingredients into a smooth, luxurious consistency, making it a restaurant-worthy dish you can easily recreate at home. Garnish with freshly chopped parsley or chives for a pop of freshness, and pair it with crusty bread for the ultimate comforting meal. Ready in just an hour, this soup is perfect for a cozy dinner, a sophisticated starter, or even a make-ahead lunch.
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Recipe Information
Ingredients
- 8 large shallots
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large garlic cloves
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 4 cups chicken or vegetable stock
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or chives
- 4 slices crusty bread (optional, for serving)
Instructions
Peel and thinly slice the shallots. Mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the sliced shallots to the pot, and cook for 20-25 minutes, stirring frequently, until deeply caramelized and golden brown.
Stir in the minced garlic, thyme sprigs, and bay leaf, and cook for an additional 1-2 minutes until aromatic.
Deglaze the pot by pouring in the dry white wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 3-5 minutes.
Add the chicken or vegetable stock to the pot and bring to a gentle simmer. Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
Remove and discard the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches. Return the pureed soup to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley or chives, and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 7105 mg | 309% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 38.7 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
