Shallot Soup

1. 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. 2

   Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.

3. 3

   Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.