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Author Notes: For the last few years, I have been engaged in a wonderful relationship with shallots. I've found their sweet, sophisticated flavor has improved my cooking immensely. This light-bodied soup contrasts their delicate essence with earthy rosemary and a touch of cream for a velvety texture. Top with pancetta and frizzled shallots for a burst of crispness. Serve as first course for beef or chicken dishes, or as a main course with the obligatory crisp green salad and crusty bread. - mariaraynal
- 1 tablespoon olive oil
- 3 tablespoons butter
- 5 cups shallots, thinly sliced, plus a half cup
- Salt, pepper and crushed red pepper, to taste
- 1 bay leaf
- 2 cloves garlic, minced
- 1/2 tablespoon rosemary, minced
- 1/2 cup dry white wine
- 20 ounces good quality chicken stock
- 1/4 cup heavy cream
- 5 1/2 inch slices pancetta, cubed
- Heat olive oil and butter in a large soup pot over medium, add 5 cups shallots, sweat until soft for several minutes.
- Add salt, pepper, crushed red pepper and bay leaf. Cook until golden and beginning to caramelize, stirring often, about 20 minutes. Add garlic and rosemary.
- After another five minutes or so, deglaze with wine and reduce. Add chicken stock and simmer for at least 10 minutes, longer if you have the time. Remove bay leaf.
- Meantime, saute pancetta in a stainless steel pan until crisp. Remove with a slotted spoon and drain on paper towels. Add remaining 1/2 cup shallots to pancetta fat and cook until crisp. Place on paper towels.
- Remove soup from heat and puree with an immersion blender or in a food processor. Stir in cream and serve, topped with pancetta and frizzled shallots.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Onion or Garlic Soup