Added by UKshallot | Mon 05 Nov 2012 @ 15:03
1 kg shallots, chopped
1.75 ltr stock
250ml double cream
For the watercress pesto:
100ml olive oil
1 clove garlic
1 teaspoon of grated Parmesan
salt and pepper
What to do:
Fry the shallots gently in the butter for 5-10 minutes, add the chopped garlic, thyme, sugar
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.