Apple and shallots soup

Name: Apple and shallots soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g Shallots; 1 Apples; 50 g Butter or margarine; 7-10 Tbsp Sugar; 400 ml apple juice; 200 ml Vegetable broth (instant); 4 discs Bacon; 150 g Whipped cream; 1 TABLESPOON Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 3 Stem(s) Marjoram

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

The creamy onion soup is not only refined with cream and crème fraîche, but also with a good shot of apple juice. Delicious!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g Shallots
1 Apples
50 g Butter or margarine
7-10 Tbsp Sugar
400 ml apple juice
200 ml Vegetable broth (instant)
4 discs Bacon
150 g Whipped cream
1 TABLESPOON Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
3 Stem(s) Marjoram

Directions

1
Peel the shallots, put 4 aside. Cut the rest into fine strips. Peel and quarter the apple and remove the core. Cut apple into large cubes and put aside.
2
Heat butter in a pot, sauté shallots and apple in it. Add 1 pinch of sugar and pour on apple juice. Add stock and simmer for about 20 minutes. In the meantime, finely chop the bacon slices and fry them in a pan without fat until golden brown. Stir cream and crème fraîche into the soup. Mix finely with a hand blender and pass through a fine sieve into a pot, season with salt and pepper.
3
Halve the shallots that have been set aside. Heat oil in a pan, fry shallots until golden brown, season with salt, pepper and 1 pinch of sugar. Arrange the soup with bacon and fried shallots in bowls. Garnish with marjoram.