Watercress velouté with pecorino straws

  • Portion size: Serves 6
  • Takes 10 minutes to makes, 35 minutes to cook
  • Difficulty: easy

Serve this velvety, bright green watercress velouté in shot glasses as a canapé. Cheesy straws make the perfect, crisp accompaniment

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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.
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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).
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  5. For the straws, heat the oven to 200°C/fan180°C/gas 6.
  6. 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.
  7. 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.

Nutrition

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

Per shot with 2 cheese straws

Make Ahead

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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