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Cream of Shallot Soup with Whipped Bacon Cream Recipe
Cream of Shallot Soup with Whipped Bacon Cream
Alain Passard, L'Arpège, Paris
Alain Passard, L'Arpège, Paris
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings

Cream of Shallot Soup
- 600 g (1 lb. 5 oz.) French Shallots
- 40 g (3 tbsp.) half-salted butter
- 1 1/2 garlic cloves, peeled
- 500 ml (2 cups) whole milk
- Juice of half a lemon
- Fleur de sel

Whipped cream
- 200 g (3/4 cup) heavy cream
- 150 g (5 oz.) smoked bacon, coarsely chopped
- Fleur de sel
  1. Heat the cream and smoked bacon in a saucepan. Leave to infuse, covered, for 30 minutes. Remove the bacon and put the cream in a blender. Season and set aside in the refrigerator.
  2. Wash, peel and mince the shallots. In a skillet, brown them lightly in the half-salted butter. Add the garlic cloves and whole milk and cook for 15 minutes over low heat. 
  3. Liquefy in a blender and strain; season with fleur de sel and lemon juice. 
  4. Whip the cream as soon as you take it out of the refrigerator until it has the consistency of whipped cream.
  5. Serve the soup very hot. Top each bowl with a dollop of the whipped bacon cream. 

Photograph: Christian Adam. Styling: Isabelle Dreyfus

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