Saturday Soup – Shallot Soup with Watercress Purée

This soup was plagued with difficulties in the making, which I admit may have somewhat biased me a little against it.  A litany of niggles turned ‘trying out a new soup’ into a severe annoyance – used up the cream I needed for something else, 1/3 of the shallots I bought turned out to be rotten, conflicting recipe instructions and so forth.  I also hate peeling and cutting shallots, even large ones: it just takes forever.

The watercress purée seemed a little superfluous – it had an almost identical flavour to the soup, albeit a litter stronger and with a green note, but there didn’t seem much reason to have it as a topper – you might as well have just added it into the soup… which I think I may do with the leftovers.

All that said, the soup did turn out rather tasty.  It was relatively mild, with mainly a stocky-garlicky taste to it, and very filling for a thin soup.  Making it again, I think I’d just go for onions and cut down a bit on the stock as well as, possibly, adding the watercress directly to the soup just before blending.

A beautiful soup, tasty, but not worth the frustration in making it this time around.  I might try it again another time ;)

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