Apple and shallot soup

For 4 people
  • 350 g shallots
  • 1 apple
  • 50 g Butter or margarine
  • Sugar
  • 400 ml Apple juice
  • 200 ml Vegetable stock (instant)
  • 4 slices breakfast bacon
  • 150 g whipped cream
  • 1 EL Crème fraîche
  • Salt
  • pepper
  • 1 EL Oil
  • 3 stem (s) Marjoram
40 minutes
Peel shallots, put 4 aside. Cut the rest into fine strips. Peel and quarter the apple and remove the core. Roughly dice the apple and set aside.
Heat the butter in a saucepan, sweat the shallots and apple in it. Add a pinch of sugar and pour in the apple juice. Pour in the broth andSimmer for about 20 minutes. In the meantime, finely cut the bacon slices and fry until golden brown in a pan without fat. Stir the cream and crème fraîche into the soup. Mix finely with a hand blender and strain through a fine sieve into a saucepan, season with salt and pepper.
Halve the shallots that have been set aside. Heat the oil in a pan, fry the shallots in it until golden brown, season with salt and pepper and a pinch of sugar. Arrange the soup with bacon and fried shallots in bowls. Garnish with marjoram.
1 person approx:
  • 410 kcal
  • 1720 kJ
  • 5 g protein
  • 30 g fat
  • 26 g carbohydrates


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