Shallot soup with fromage frais

This is a dead simple and tasty soup to keep the chill out. Onions and garlic tend to scare off people, but when they are fully cooked, they take on a pleasant and completely different flavour.

Serves 4

  • 500g shallots, peeled and roughly chopped
  • 2tbsp olive oil
  • 1.2 litre vegetable stock
  • Salt and freshly ground black pepper
  • 80g fromage frais (i use white cream cheese)
  1. In a saucepan with the lid on gently cook the shallots in the olive oil for 8-10 minutes until soft, stirring every so often to prevent them browning.
  2. If they do begin to colour, add 2-3tbsp of water.
  3. Add the vegetable stock, season with salt and pepper and bring to the boil.
  4. Simmer gently for 30 minutes, then liquidise in a blender until smooth and strain through a fine-meshed sieve.
  5. Transfer to a clean pan and re-season with salt and pepper if necessary.
  6. Serve with a spoonful of fromage frais


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