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Paul Collins’ spring soup recipe

PUBLISHED: 14:54 07 May 2014

Shallot Soup with Watercress Pesto

Shallot Soup with Watercress Pesto


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Spring soup by Paul Collins

For the soup:

1 kg shallots, chopped

175g butter

25g garlic

20g thyme

10g sugar

20g salt

1.75 ltr stock

250ml double cream

For the watercress pesto:

150g watercress

100ml olive oil

1 clove garlic

1 tsp of grated parmesan

Salt and pepper


1) Fry the shallots 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 sieve.

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


Flavour of the month - watercress

It’s one of Hampshire’s finest delicacies and is the symbol of the county’s fantastic local food production industry. Watercress has played a huge part in Hampshire’s history and much of the country’s supply still comes from the fields around Alresford. Whether it is stuffed in to your beef and horseradish sandwich or blitzed in to a light spring soup, this wonder leaf is packed full of antioxidants and vitamins so grab as much of it as you can.

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