Shallot Soup with Watercress Pesto
Serves: 6
Cost Cutting Freezes Well Gluten Free
Once you've mastered the watercress pesto in this recipe, you can use it in many more dishes...
Ingredients:
[hd]For the Soup[/hd]1 kg shallots, chopped
175g butter
25g garlic
20g thyme
10g sugar
20g salt
1.75 lt gluten-free vegetable stock
250ml double cream
[hd]For the Watercress Pesto[/hd]
150g watercress
100ml olive oil
1 garlic clove
1 tsp grated vegetarian Parmesan-style cheese
salt and pepper
method:
- 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. 3 For the watercress pesto,
- For the watercress pesto, put all the ingredients into a blender and buzz. Drizzle a little pesto onto the soup before serving.
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