About a month ago I was lucky enough to be able to go to London (as a blogger and for my job) to go to a supper club. The night was arranged by UK Shallots and was hosted by food writer Toral Shah from The Urban Kitchen. The idea behind the evening was to showcase shallots, how they can be prepared in different ways and used in a range of dishes. New season English shallots are available right now so it’s a great time to be using them. The hashtag for the evening was #ShallotSupperClub you can check it out on twitter and instagram.
As we arrived we were served canapes and prosecco and we’re introduced to the wonderful world of shallots. Then we sat down to the main which was a beautiful selection of salad platters. During the meal everyone chatted about their favourite ways to use shallots, Toral Shah gave us her tips n tricks for cooking with them and my colleague Polly gave us a bunch of interesting shallot facts. To round off the evening we had a yummy Godminster cheese tower served with (gluten free) crackers and homemade pear and shallot chutney.
It’s October now, there’s a chill in the air and I wanted to make something comforting and warming with the ingredients I ate on the night. This recipe takes a bit of time to make but it’s definitely worth it. The cheesey crunchy croutons go perfectly with the rich soup. I like to make extra croutons to serve on the side as i’m a bit greedy and I love cheese.
Shallot Soup with Cheese Croutons
Prep time: 15 minutes
Cooking time: 1 hour
16 round shallots, peeled and very thinly sliced
15g salted butter
4 cloves of garlic, minced
2 beef stock cubes
900ml boiling water
120ml cup white wine
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
salt and pepper, to taste
4 – 8 thick slices of gluten free crusty bread, plus more for serving.
Grated cheddar cheese (I used Godminster organic cheddar, yum!)
In a large pan melt the butter over medium heat, then as soon as it starts to sizzle add in the sliced shallots. Cook for 20-30 minutes, stirring frequently, until the shallots are caramelized and golden brown.
Add in the minced garlic and cook, stirring frequently, for a minute or so, then add the wine, stock cubes and the boiling water.
Once your broth is boiling add the rosemary and thyme. Turn the heat down to low, cover the pan and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add salt or pepper if needed.
Turn on your grill and thickly slice your bread. Toast the bread on one side then turn over and top each slice with grated cheddar. Cook for 1-2 minutes, until the cheese is bubbling and melted.
Divide the soup between 4 bowls, top each with 1 or 2 of the cheese croutons and serve.
I have shared this with:
Lavender and Lovage – Tea time treats