Recipe: Shallot Soup with Watercress Pesto
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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 www.UKshallot.com
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