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Roasted Shallot Soup     Veg  HT  SP  100mins

Serves 4     Hot Vegetarian Vegetables Herbs Soups  Starter   Gluten Wheat Free Eggless

530g/+12oz Shallots, peeled
1 teasp Freshly chopped Thyme Leaves
Salt and Pepper
3 tbsp Sesame or Vegetable Oil
1.1L/40fl.oz. Fresh Vegetable Stock
4 Garlic Cloves, crushed
120ml/4fl.oz. Double Cream


1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Place the shallots in a shallow baking dish, sprinkle with the thyme, salt, pepper and just enough oil to coat them, then cover with a lid or aluminium foil and bake for 30 minutes or until tender.

3. Transfer the shallot mixture to a large saucepan together with the stock and garlic. Bring to the boil then reduce the heat and simmer for 30 minutes.

4. Remove from the heat, allow to cool a little then transfer to a food processor or blender and process until quite smooth.

5. Return the soup to the rinsed out saucepan together with the cream and reheat gently, stirring constantly. Adjust the seasoning if necessary before serving garnished with chopped nuts if using.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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