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
How it's done
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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