Shallot soup with watercress pesto

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

Shallot Soup with Watercress PestoIngredients:

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


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

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.

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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