Jersey Royal Potato & Watercress Soup with Crispy Shallots

Heat the sunflower or vegetable oil in a frying pan over medium-high heat. Fry the thinly sliced shallots until golden brown and crispy, stirring frequently. This will take about 5-7 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with a pinch of salt.

In a large pot, heat the olive oil (and butter, if using) over medium heat. Add the Jersey Royal potatoes and sauté for 5 minutes, stirring occasionally.

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Add the watercress and cook for a further 2 minutes, until wilted.

Remove from heat and carefully blend the soup using a blender or immersion blender until smooth.

Season with salt and pepper to taste.

Serve hot, garnished with the crispy shallots.