Easy To Make Shallot Soup Recipes
SHALLOT SOUP
Make and share this Shallot Soup recipe from Food.com.
Provided by English_Rose
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
- Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.
FRENCH SHALLOT SOUP
Shallots are a great choice to use for this soup because of their sweet flavor that pairs so wonderfully with all of the other ingredients. They are also less 'tearful' than stronger yellow and Spanish onions - although this recipe is great with any member of the family. The most critical part is in how to braise the onions of choice.
Provided by patriciamercer84
Categories Onions
Time 1h55m
Yield 4 small bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the shallots in 1/4 inch slices, down to the root end. Toss the sliced shallots (onions) in a light coating of olive oil, a few grinds of black pepper and a good sprinkle of kosher salt. Put in a non-stick roasting pan or oven proof skillet and set in a 350 degree oven. Now all you have to do is leave the onions for about 45 minutes. Don't touch, don't move, don't shake - just leave them. This is what gives them caramalization - which gives them the depth of flavor that is needed for a great onion soup. It's also what makes it a soup to make for quiet days - there's not much to do! After the first 45 minutes, check the shallots, tossing to assess the browning. If there is just slight browning, return to the oven, checking every 10 minutes, until there is a lot of deep brown color, but not dried out or burnt.
- Bring the beef stock, water, brandy, thyme and bay leaf to a simmer. Add the braised shallots, and simmer for 45 minutes then taste for salt and pepper. If using fresh thyme, remove the stems. Preheat your broiler to high.
- As the broiler is heating up, time to prepare the cheese and bread - the two other components to this triumverate of a soup. Use the best Emmenthaler you can afford - this is a cave-aged Swiss Emmenthaler from a wonderful local cheese purveyor, Joppa Fine Foods. Because their artisinal cheeses vary by season I have used many different Emmenthalers for this soup, but always it is flavorful! My favorite way to use the cheese is to shred some to put directly on the soup, as well as full slices to place directly on the croutons.
- Put some nice thick slices of baguette under the broiler as it is heating up, just to toast lightly on both sides. Ladle soup into some bowls or crocks, add the toasted baguette slices and cover with the shredded/sliced Emmenthaler. Place under the broiler until bubbly and lightly browned - just a few minutes.
Nutrition Facts : Calories 456.5, Fat 2.8, SaturatedFat 0.8, Sodium 1335.3, Carbohydrate 82.4, Fiber 3.1, Sugar 3.3, Protein 18.6
CREAM OF SHALLOT SOUP
From thekitchen.com which explains: 'Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required. Make sure only to soften the shallots in the butter. You don't want to brown them at all. Browning would completely alter the taste of the soup. And when you add the cream and egg, be very careful to control the heat and prevent the soup from boiling. You want to warm the mixture through and thicken it slightly, not accidentally create a custard base. Your reward for these minor efforts will be more than worth the trouble.' CG says: you will save a significant amount of money if you buy shallots in bulk rather in those overpriced net bags.
Provided by COOKGIRl
Categories Onions
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, soften the shallots in the butter. Season with salt.
- Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes.
- Purée in batches in a blender until smooth. Return the soup to the saucepan.
- In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly.
- Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.
- Garnish with fresh chives.
Nutrition Facts : Calories 215.2, Fat 14, SaturatedFat 7.5, Cholesterol 131.5, Sodium 273.3, Carbohydrate 16.1, Sugar 2.6, Protein 7.1
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