Shallot Soup - cooking recipe

Ingredients

1 ounce butter
14 ounces shallots, finely sliced
2 garlic cloves, finely crushed
3 sprigs fresh thyme, picked
3 cups vegetable stock
1 potato, peeled and diced
1/2 cup heavy cream
2 tablespoons flat leaf parsley, finely chopped

Preparation

Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.