Watercress velouté with pecorino straws

Watercress velouté with pecorino straws
  • Serves icon Serves 6
  • Time icon 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

Nutrition: per serving

Calories
208kcals
Fat
11.9g (6g saturated)
Protein
7.9g
Carbohydrates
13.7g (2.6g sugars)
Fibre
0.7g
Salt
0.6g
Calories
208kcals
Fat
11.9g (6g saturated)
Protein
7.9g
Carbohydrates
13.7g (2.6g sugars)
Fibre
0.7g
Salt
0.6g

Per shot with 2 cheese straws

Ingredients

For the veloute

  • 15g butter
  • small onion, chopped
  • 1 small potato, diced
  • 400ml vegetable stock
  • 150ml whole milk
  • 200g watercress

For the cheese straws

  • 325g sheet ready-rolled puff pastry
  • 1 egg, beaten
  • 50g finely grated pecorino.

Method

  1. Melt the butter in a pan and add the chopped onion. Cook gently for 5-10 minutes until soft, then add the potato, diced, 400ml vegetable stock and 150ml whole milk.
  2. Cook gently for 15-20 minutes until the potato is soft.
  3. Add 200g watercress, stir in, transfer to a blender and whizz until smooth. Taste and season as necessary. Set aside until needed (see tip).
  4. For the straws, heat the oven to 200°C/fan180°C/gas 6.
  5. On a surface lightly dusted with plain flour, roll out the puff pastry to two thirds its original thickness. Slice into 30 x 1cm batons and lay on a baking sheet. Brush with the beaten egg, then scatter with 50g finely grated pecorino. Season and bake for 12-15 minutes until golden and puffed, then cool on a wire rack.
  6. To serve, heat through the velouté, pour into 6 shot glasses, add a grating of nutmeg and serve with the straws. Freeze leftover soup and straws for another time.

delicious. tips

  1. 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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