Velvety Shallot and Thyme Soup
Indulge in the rich and creamy flavors of this Velvety Shallot and Thyme Soup, where sweet caramelized shallots meet fragrant fresh thyme, creating a comforting and luxurious dish perfect for any occasion. This soup not only warms the soul but also delights the palate. Enhanced with a touch of garlic and finished with heavy cream, it is a perfect starter or a light main dish that can be served with crusty bread for a satisfying meal. Whether shared with loved ones or enjoyed solo, this shallot soup makes your taste buds dance and your heart sing.
4
Servings
200
Calories
8
Ingredients
Ingredients
butter
1 (ounce)
shallots
14 (ounces, finely sliced)
garlic cloves
2 (finely crushed)
fresh thyme
3 (sprigs, picked)
vegetable stock
3 (cups)
potato
1 (peeled and diced)
heavy cream
1/2 (cup)
flat leaf parsley
2 (tablespoons, finely chopped)
Instructions
1
In a medium saucepan, melt the butter over low heat. Add the finely sliced shallots and cook gently for 10-15 minutes, stirring occasionally, until they are soft and lightly caramelized.
2
Add the crushed garlic and fresh thyme to the saucepan, cooking for an additional 2 minutes until fragrant.
3
Pour in the vegetable stock and add the diced potato. Season generously with salt and pepper to taste. Increase the heat to bring the mixture to a boil, then reduce the heat and simmer gently until the potatoes are tender, about 15 minutes.
4
Once the potatoes are cooked, remove the saucepan from the heat and stir in the heavy cream for added richness.
5
To achieve a smooth texture, carefully transfer the soup to a food processor (or use an immersion blender) and process until silky and uniform in consistency.
6
Serve hot, garnished with freshly chopped flat leaf parsley for a burst of color and freshness.
Nutrition Information
13.5g
Fat
15.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Shallot and Thyme Soup?
It is a rich and creamy soup made with caramelized shallots, fresh thyme, garlic, and heavy cream.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
Is this soup recipe vegetarian?
Yes, it is a vegetarian recipe as it uses vegetable stock.
How much fat is in one serving?
Each serving contains 13.5g of fat.
What is the carbohydrate content?
There are 15.5g of carbohydrates per serving.
How much protein does this soup have?
Each serving provides 3g of protein.
How many ingredients are needed for this recipe?
There are 8 main ingredients required.
How much butter is used?
The recipe calls for 1 ounce of butter.
What quantity of shallots is required?
You will need 14 ounces of finely sliced shallots.
How many garlic cloves should I use?
The recipe requires 2 finely crushed garlic cloves.
How much fresh thyme is needed?
You need 3 sprigs of fresh thyme, with the leaves picked.
How much vegetable stock is used?
The recipe uses 3 cups of vegetable stock.
What type of potato is used and how is it prepared?
One potato is used, which should be peeled and diced.
How much heavy cream is added?
The recipe uses 1/2 cup of heavy cream for richness.
What garnish is recommended?
The soup is garnished with 2 tablespoons of finely chopped flat leaf parsley.
How long should the shallots be cooked?
Cook the shallots over low heat for 10-15 minutes until soft and caramelized.
When should I add the garlic and thyme?
Add them after the shallots are caramelized and cook for an additional 2 minutes.
How long should the soup simmer?
Simmer for about 15 minutes until the potatoes are tender.
When do I add the heavy cream?
Stir in the heavy cream after the potatoes are cooked and the soup is removed from heat.
How do I achieve a velvety texture?
Process the soup in a food processor or use an immersion blender until silky and uniform.
What heat setting should I use for melting butter?
The butter should be melted over low heat.
Should I peel the potato?
Yes, the recipe specifies that the potato should be peeled and diced.
Can I serve this as a main dish?
Yes, it can be served as a light main dish, especially with crusty bread.
What kind of parsley is best for this soup?
Flat leaf parsley is recommended for the best flavor and color.
When do I season the soup?
Season with salt and pepper when you add the vegetable stock and diced potato.
Is this soup served hot or cold?
This soup should be served hot.
What is the first step of the recipe?
The first step is melting butter in a medium saucepan over low heat.
What is the final step before serving?
The final step is garnishing the blended soup with freshly chopped parsley.
How should the shallots be prepared?
The shallots should be finely sliced before cooking.