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