The soup alone is 51.5g carbs total,
8.6g per serving. For the pesto it's 2.4g
carbs total, 0.4g per serving. Combined
it's 53.9g carbs total, or 9g per serving,
or 6g per serving if you omit the sugar.
Carbohydrate information supplied by Cook
and Count Carbs from Health Apps.
Shallot Soup with Watercress Pesto
1 kg shallots, chopped
10g sugar (optional)
1.75 ltr stock
250ml double cream
For the watercress pesto:
100ml olive oil
1 clove garlic
1 teaspoon of grated Parmesan
salt and pepper
Fry the shallots gently in the butter for
5-10 minutes, add the chopped garlic,
thyme, sugar and salt.
Pour in the stock bring to the boil, cook
for 5-10 minutes then add the double
cream. Bring back to the boil then blitz
in a blender, pass through a fine sieve,
check seasoning and serve.
For the watercress pesto, put all the
ingredients into a blender and buzz.
Drizzle a little pesto onto the soup before