Watercress velouté with pecorino straws

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).
Recipe continues after advertising
Advertisement
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.