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Recipe: Shallot Soup with Watercress Pesto

28th April 2014

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Easter is over and you’re back cooking for yourself – always a daunting task after a fortnight of home-cooked goodness.

Soup is an easy (and healthy) option though - so cook this up and pop it in a flask for those days when you just don’t have time to leave the library.

Serves: 6 (generously)

Preparation time: 25 minutes

Cooking time: 20 minutes

You’ll need:

1 kg shallots, chopped

175g butter

25g garlic

20g thyme

10g sugar

20g salt

1.75 ltr stock

250ml double cream

For the watercress pesto:

150g watercress

100ml olive oil

1 clove garlic

1 teaspoon of grated Parmesan

salt and pepper

What to do:

1. Fry the shallots gently in the butter for 5-10 minutes, add the chopped garlic, thyme, sugar and salt.

2. Pour in the stock bring to the boil, cook for 5-10 minutes then add the double cream.

3. Bring back to the boil then blitz in a blender, pass through a fine sieve, check seasoning and serve.

4. For the watercress pesto, put all the ingredients into a blender and buzz. Drizzle a little pesto onto the soup before serving.

Recipe devised by Chef Paul Collins

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