Shallot Soup

• butter↗1 ounce
• shallots, finely sliced↗14 ounces
• garlic cloves, finely crushed↗2
• sprigs fresh thyme, picked↗3
• vegetable stock↗3 cups
• potato, peeled and diced↗1
• heavy cream↗1⁄2 cup
• flat leaf parsley, finely chopped↗2 tablespoons

Step-by-step instructions

1. 1

   Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.

2. 2

   Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.

3. 3

   Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.