Shallot Soup with Watercress Pesto

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shallot-soup-watercress-pestoPacked full of flavour this garlic, shallot and watercress pesto soup is ideal for a weekend lunch with friends or a light supper. 

Serves 6 generously
Preparation time: 25 minutes
Cooking time: 20 minutes

What 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

 

 

Method:

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

3. 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
Photography by Tory McTernan

Recipe from Ukshallot.com.

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