Watercress velouté with pecorino straws
- April 2013
- Serves 6
- Takes 10 minutes to makes, 35 minutes to cook
Serve this velvety, bright green watercress velouté in shot glasses as a canapé. Cheesy straws make the perfect, crisp accompaniment
- 11.9g (6g saturated)
- 13.7g (2.6g sugars)
Per shot with 2 cheese straws
If you’re making the soup in advance to reheat later, cool it quickly over a bowl of iced water to preserve its bright green colour.
Freeze leftover cooked cheese straws in a plastic container. Warm through in the oven from frozen to thaw and re-crisp.
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