Shallot Soup with Apple Juice | Aromatic and Smooth
(0)
55 min
Under an hour
Sezamo
O reinterpretare franțuzească de toamnă a clasicei supe de ceapă, preparată cu ceapă eșalotă fin caramelizată în unt, stinsă cu suc aromat de mere și supă bogată de legume, servită cu felii crocante de baghetă și brânză Gruyère gratinată la cuptor.
Ingredients
Preparation method
Preparing the vegetables and caramelizing
Peel the shallots and slice them thinly. Peel and finely mince the garlic cloves.
In a large heavy-bottomed pot, melt the butter over medium-low heat. Add the sliced shallots and a pinch of salt, and sauté them slowly for about 20-25 minutes, stirring frequently, until golden, soft, and beautifully caramelized.
Cooking the soup
Add the minced garlic and white flour to the caramelized shallots, stirring continuously for 1-2 minutes to cook the flour.
Chef's tip
For an even and sweet caramelization without burning the shallots, keep the heat on medium-low and stir regularly.
If you do not have oven-safe bowls, you can gratinate the baguette slices with Gruyère cheese on a baking sheet and place them directly on top of the hot soup when serving.
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