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White shallot soup with Gruyère croutons and truffle oil

From Great Food Live
For an elegant starter, try Abigail Fawcett's velvety shallot soup, complete with croutons and a luxurious dash of truffle oil

White shallot soup with Gruyère croutons and truffle oil

Method

1. Heat the butter in a large, heavy-based saucepan. Add the shallots, garlic and thyme.

2. Pour in the milk, stir and simmer for 10-15 minutes, until the shallots have softened.

3. Add the chopped bread and season with salt and freshly ground pepper. Blend until smooth.

4. Meanwhile, preheat the grill. Place the baguette rounds on a baking sheet. Sprinkle over the Gruyere cheese and grill for 2 minutes.

5. Serve the soup in soup bowls, topped with the Gruyere croutons. Drizzle a little truffle oil over each portion just before serving.

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Serves: 4

Prep: 15 min
Cook: 25 min

Ingredients
20g Butter
4 banana shallots, chopped
3 garlic cloves, peeled
3 thyme sprigs
900ml full cream milk
3 slices of white bread, chopped
1 pinch salt and fresh ground black pepper
1 baguette, sliced into rounds
3 tbsp freshly grated Gruyere cheese
1 tsp Truffle oil