Soupe à l'échalote

 



  • 1 tablespoon unsalted butter
  • 1 tablespoon of sunflower oil
  • 500 g (1,1 lbs) shallots (peeled and finely chopped)
  • 1/2 teaspoon salt
  • a pinch of black pepper (freshly ground)
  • 3 tablespoons of vinegar
  • 1 tablespoon of strained honey
  • 2 cloves of garlic (minced)
  • 1 tablespoon fresh mint (chopped)
  • 1 liter (about 4 cups) broth

Mix the vinegar and honey in a small bowl and set aside.

Melt the butter by placing the butter and sunflower oil in a pan and placing the pan on medium heat. When they are melted, add the shallots, salt and pepper and cook, stirring occasionally so that they do not stick, until the onions turn golden brown (approximately 30 minutes).

Add the honey vinegar and garlic in the bowl and cook for another 2 minutes. After adding the broth and boiling it for a while, reduce the fire and let it rattling for 15 minutes.

Take the pot off the heat, add the mints, divide the soup into 4 heated porcelain bowls and serve immediately.

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