Shallot soup with watercress pesto recipe

  • Serves 10
  • 25mins to prepare, 20mins to cook
  • 343 calories / serving
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shallot soup with watercress pesto HERO

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.

For more inspirational recipes, watch the video on cooking with shallots

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  • Ingredients

  • 1kg shallots, chopped
  • 175g butter
  • 25g garlic
  • 20g thyme
  • 10g sugar
  • 20g salt
  • 1.75 litre stock
  • 250ml (8fl oz) double cream
  • For the watercress pesto

  • 150g watercress
  • 100ml olive oil
  • 1 clove garlic
  • 1tsp of grated Parmesan
  • salt, to taste
  • pepper, to taste
  • Energy 1415kj 343kcal 17%
  • Fat 34g 48%
  • Saturates 18g 91%
  • Sugars 6g 7%
  • Salt 3.7g 61%

of the reference intake
Carbohydrate 7.7g Protein 3g Fibre 2.7g


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