Buttery Shallot Bread Sauce
Rich, creamy, and wonderfully aromatic, this delectable shallot and thyme soup is a comforting treat for your taste buds. The gentle simmering of shallots, cloves, and thyme in a silky milk bath creates a fragrant concoction that will warm you from the inside out. Finished off with fresh breadcrumbs, cream, and a hint of nutmeg, this soup offers a delightful blend of flavors and textures that will surely elevate your soup game. Garnish with a sprinkle of nutmeg and a swirl of cream for a final touch of indulgence.
— Constant Cookbook
Ingredients
- 50g butter
- 1 tbsp olive oil
- 10 shallots , finely sliced (see tip, below)
- 6 cloves
- 3 thyme sprigs
- 1 bay leaf , plus extra to serve
- 600ml full-fat milk
- pinch white pepper
- 100g fresh white breadcrumbs , from a good-quality loaf
- 5 tbsp single or double cream , plus more to serve, if you like
- ¼ tsp freshly grated nutmeg , or to taste
Instructions
- Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
- Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme – the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 174 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.43 milligram of sodium
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