Shallot Soup with Watercress Pesto
Once you've mastered the watercress pesto in this recipe, you can use it in many more dishes...
- Serves:
- 6
- Ready in:
Ingredients
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
- 150g watercress
- 100ml olive oil
- 1 garlic clove
- 1 tsp grated vegetarian Parmesan-style cheese
- salt and pepper
Method
- 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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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
- 150g watercress
- 100ml olive oil
- 1 garlic clove
- 1 tsp grated vegetarian Parmesan-style cheese
- salt and pepper
- 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)
Once you've mastered the watercress pesto in this recipe, you can use it in many more dishes...
Shallot Soup with Watercress Pesto was taken from 71 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
