for 4 person

Shallots

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

Bread

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

Soup

6 dl	Alpro almond milk
3 dl	water
2 cube	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

Serve

½ bunch

chervil, roughly chopped

How it's done

Shallots

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.

Bread

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

Bake

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

Soup

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.

Serve

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

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