Shallot Soup With Watercress Puree from Olive Magaz

Name: Shallot Soup With Watercress Puree from Olive Magazine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 shallots (10 Banana large peeled and sliced the finer the better); 3 garlic cloves (sliced); 2 potatoes (peeled and diced); 3 sprigs thyme; 50 g butter; 1 liter vegetable stock; 3 bay leaves; 200 ml double cream; watercress puree; 1 small onion (finely diced); 1 garlic clove (sliced); 25 g butter; 150 ml double cream; 3 bunches watercress (washed); 1 tablespoon fresh lemon juice

Servings: persons

10 shallots (10 Banana large peeled and sliced the finer the better)
3 garlic cloves (sliced)
2 potatoes (peeled and diced)
3 sprigs thyme
50 g butter
1 liter vegetable stock
3 bay leaves
200 ml double cream
watercress puree
1 small onion (finely diced)
1 garlic clove (sliced)
25 g butter
150 ml double cream
3 bunches watercress (washed)
1 tablespoon fresh lemon juice

1
Gently cook shallots, garlic and thyme in 40g of the butter until translucent.
2
Add potatoes and cook for a further ten minutes.
3
Pour in stock so liquid barely covers the ingredients and add bay leaves, bring to the boil and simmer for 20 minutes until the potatoes are soft, add the cream and bring back to the boil, then remove from heat.
4
Take out thyme sprigs and blend mixture with remaining butter push through a sieve for a smoother soup.
5
Season and reheat before serving.
6
Watercress puree:.
7
Fry onion with the garlic in the butter on a gentle heat for 10 minutes until soft add the double cream and simmer to reduce by half.
8
Blanch the watercress in boiling water and then immediately plunge into ice cold water remove a drain thoroughly.
9
Put into a blender and with onions and a little of the reduced cream and blitz.
10
Add more cream until the mixture is the consistency of double cream.
11
Season with salt white pepper and a little lemon juice.
12
Serve the reheated soup with a tablespoon of watercress puree on top.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 shallots (10 Banana large peeled and sliced the finer the better), 3 garlic cloves (sliced), 2 potatoes (peeled and diced), 3 sprigs thyme, and more.

Yes, Shallot Soup With Watercress Puree from Olive Magazine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shallot Soup With Watercress Puree from Olive Magazine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions