Shallot Soup with Watercress Pesto

Once you've mastered the watercress pesto in this recipe, you can use it in many more dishes...

Ready in:

Cost Cutting Freezes Well Gluten Free‏

For the Soup
  • 1 kg shallots, chopped
  • 175g butter
  • 25g garlic
  • 20g thyme
  • 10g sugar
  • 20g salt
  • 1.75 lt gluten-free vegetable stock
  • 250ml double cream
For the Watercress Pesto
  • 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,

  • 3

    For the watercress pesto, put all the ingredients into a blender and buzz. Drizzle a little pesto onto the soup before serving.

  • PER SERVING: 61.5g FAT (Excluding extras)

Shallot Soup with Watercress Pesto was taken from 71 of COOK VEGETARIAN

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