Shallot soup is the most refined member of the onion soup family. Shallots have a delicate, complex flavor that's sweeter and more nuanced than onions - they're prized in French cuisine for good reason.
This soup requires more shallots than you might expect (they're small!), but the result is extraordinary. The vermouth adds sophistication while the cream creates a luxurious, silky texture.
About Shallots
- Flavor: Sweet, mild, complex
- Texture: More delicate than onions
- Best for: Refined dishes
- Cost: More expensive, worth it
Tips for Shallots
- Peel carefully - tedious but necessary
- Slice evenly for uniform cooking
- Don't brown - keep delicate
- Low heat preserves sweetness
Serving Suggestions
- Fresh tarragon
- Crispy shallot rings
- Champagne pairing
- Special occasion starter
Shallot Soup
Refined soup with delicate sweet shallots.
Nutrition per serving
235Calories
5gProtein
18gCarbs
16gFat
2gFiber
8gSugar
Ingredients
Instructions
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Cook shallots. Melt butter in a pot over medium-low heat. Add shallots. Cook 15 minutes, stirring occasionally, until very soft but not browned.
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Add liquids. Add vermouth and cook 2 minutes. Add broth and tarragon. Bring to a simmer. Cook 10 minutes.
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Blend. Blend until completely smooth. Strain through a fine-mesh sieve for extra silkiness.
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Finish. Return to pot. Stir in cream and heat gently. Season with salt and white pepper. Serve topped with crispy shallots if desired.
Recipe Notes
- Crispy shallots: Slice thin, fry in oil until golden.
- Budget tip: Mix with onions (60/40 shallot/onion).
- Wine substitute: Dry white wine works too.
- Storage: Refrigerate 3 days. Best fresh.
