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Shallot Soup with Watercress Pesto

Refreshingly different

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Starters & Soups
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Preparation Time
25 minutes
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Cooking Time
20 minutes
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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 CollinsPhotography by Tory McTernan

UK Shallot Author
This is a recipe by
Paul Collins
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