Champagne shallot onion soup is a luxury soup that deserves to be served in a unique way — so how about a wine glass? Randy Feltis shares his delicious recipe and a serving idea that’s perfect for parties!
Champagne shallot soup
Prep time: 10 min
Cook time: 1hour
Special tools: 8 large wine glasses, foil
Serves 8
Ingredients:
- 2 lb shallots
- 2.5 bulbs garlic
- 2 cups champagne or prosecco
- 2 tablespoons champagne vinegar
- 2 liters chicken stock
- 1 cup 35% cream
- Salt and pepper
- 1 nub butter
- Chopped chives
- Splash of olive oil
Method:
Place 80 % of unpeeled shallots and garlic in small sauce pan, drizzle with olive oil, and give it a splash of champagne and salt and pepper. Cover with foil and roast for 45 minutes at 375 degrees. Remove and (once cooled) simply squeeze the goodness out of the skin and set aside.
Peel remaining garlic, shallots, and sweat in large stock pot. Deglaze with vinegar and champagne, reduce by half. Add chicken stock, add roasted garlic and shallots. Simmer for 20 minutes and blend to smooth consistency.
In a small bowl, whisk cream to a soft peak and season with salt and pepper.
No plating! This soup is so awesome it deserves to be served in a wine glass. That’s right, a big wine glass, perfect for mingling or cocktail parties.
Portion 5oz into a large wine glass and top with a dollop of cream, garnish with chives!
Courtesy of Randy Feltis