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Composition - Shallot soup:

1. Get 10 - cherry tomatoes
2. Provide 10 - shallots
3. Require 6 sticks celery
4. Provide - Coriander
5. Take - Salt and pepper
6. Take 500 ml for vegetable stock
7. Need 300 ml - cream
8. Need 1 tablespoon for chilli
9. Get 1 tablespoon of garlic

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Shallot soup process:

1. Chop all of the vegetables and coriander roughly and place in an oven proof dish. You can use any vegetables you have to finish off.
2. Pour over half (250ml) of the vegetable stock and add the garlic and chilli. Cover with foil and place in a preheated oven at 150 degrees for 20 minutes to soften.
3. Remove from the oven and pour into a saucepan. Use an electric hand blender to blend the vegetables.
4. Your blended vegetables should look like this..
5. Add in the rest of the vegetable stock, the cream and some salt and pepper and blend together on the hob, gas mark 3 for 2/3 minutes
6. Eat while warm with some bread

Stir in onions and shallots to coat with butter and oil. The long, slow cooking of the onions and shallots gives this soup its rich flavor and color. The shallot is in the onion family, and is typically a botanical variety or cultivar group of the species Allium cepa. This was formerly classified as a separate species, A. ascalonicum. Remove soup from heat and puree until smooth, using an immersion blender or regular blender.

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