French Cognac Shallot Cream Soup | With Toasted Hazelnuts
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45 min
Quick
Kifli Kukták
Bársonyos, selymes francia krémleves aromás mogyoróhagymából (salotta), illatos konyakkal flambírozva, tejszínnel selymesítve és aranybarnára pirított ropogós törökmogyoróval tálalva. Igazi őszi bisztróklasszikus.
Ingredients
Preparation method
Peel the shallots and slice them thinly. Melt the butter in a heavy-bottomed pot over medium heat, add the shallots, and with a pinch of salt slowly saute for about 15-20 minutes until golden and sweet, making sure they do not burn.
Sprinkle with the thyme and freshly ground black pepper, then pour in the cognac. Stir and simmer over higher heat for 1-2 minutes until the alcohol evaporates, leaving only the rich aromas.
Pour in the vegetable stock, bring to a boil, then cover and gently simmer over low heat for another 15 minutes until the shallots are completely soft.
Chef's tip
If you would like an even richer texture, you can also serve butter-toasted baguette slices alongside the toasted hazelnuts.
Saute the shallots patiently over low-medium heat so their natural sugars caramelize beautifully without turning bitter.
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