Caramelized shallot and almond soup

Caramelized shallot and almond soup

Total: 55 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 457 kcal
, Fat: 20 g
, Carbohydrate: 49 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


750 g shallots, cut in half
1 garlic clove, squeezed
2 tbsp coarse cane sugar
1 tsp fennel seeds, finely crushed using a mortar and pestle
2 tbsp olive oil
1 tsp salt
a little pepper


280 g sourdough bread, cut into 8 slices
1 tbsp olive oil
¼ tsp fennel seeds, finely crushed using a mortar and pestle
a little pepper


6 dl Alpro almond milk
3 dl water
2 cubes vegetable bouillon
1 dl Vegan white wine
3 tbsp white almond cream
1 bay leaf
1 organic lemon, use a little grated zest
salt and pepper to taste


½ bunch chervil, roughly chopped
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How it's done

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In a bowl, mix the shallots and all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.


Place the bread slices on a baking tray, drizzle with oil, season.


Approx. 25 mins. in the centre of an oven preheated to 200°C (convection), remove the bread after approx. 15 mins.


Place the almond milk and all the other ingredients up to and including the bayleaf in a pan, bring to the boil while stirring occasionally. Remove the bayleaf. Set aside 120 g of the shallots, add the remaining shallots to the soup, puree. Add the lemon zest, season, add the remaining shallots, heat the soup up again.


Plate up the soup, sprinkle with chervil, serve with bread.

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