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A cut above your run-of-the-mill onion soup, this uses cream, shallots, spring onions and garlic for a luxury feel. It's simple to make, and freezes well. Serve it as a starter with French bread.
Sweat the onion, garlic, butter, thyme and bay leaf in saucepan until onion is soft and transparent.
Add potatoes and chicken stock and simmer for 20 minutes. Add spring onions and liquidise until smooth.
Return to the pan and reheat. Add ½ double cream and season. Whip the remaining double cream with a little salt and add the chives. Fry the sliced shallots in the oil until crispy.
Serve the soup in a warm bowl with a spoonful of chives cream floating in the centre and sprinkle with crispy fried shallots.
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