Jersey Royal Potato & Watercress Soup with Crispy Shallots

A light and refreshing soup featuring the unique flavour of Jersey Royal potatoes and peppery watercress, topped with crispy shallots for added texture and flavour. Perfect as a starter to a richer main course.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1020 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.49/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Dessert•Soup•Appetiser

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, not peeled)

£2.75

100gWatercress(Roughly chopped)

£1.00

2Shallots(Thinly sliced)

£0.40

1LVegetable Stock(Low sodium)

£1.20

2tbspOlive Oil(For frying shallots and sautéing potatoes)

£0.20

1tbspButter(Optional, for extra richness)

£0.15

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Enough for fryingSunflower Oil or Vegetable Oil(For crisping the shallots)

£0.25

Total Cost

£5.95

£1.49 per serving

Instructions

1.
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.
2.
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.
3.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4.
Add the watercress and cook for a further 2 minutes, until wilted.
5.
Remove from heat and carefully blend the soup using a blender or immersion blender until smooth.
6.
Season with salt and pepper to taste.
7.
Serve hot, garnished with the crispy shallots.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

1020 kcal / 4268 kJ

Carbs

86g

33% of RDA

Fat

68g

97% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

18 g

20% of RDA

Sodium

2800 mg

122% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer soup, add a splash of cream before blending.

If you don't have watercress, spinach can be used as a substitute, but it will alter the flavour slightly.

The soup can be made ahead of time and reheated when needed. Add the crispy shallots just before serving to prevent them from becoming soggy.

Ensure the oil for frying the shallots is hot enough before adding them to prevent them from soaking up too much oil.

To achieve really crispy shallots, spread them out in a thin, even layer while frying, and avoid overcrowding the pan.

Cooking Equipment

Pot

Frying Pan

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Baked Jersey Cream with Roasted Cherry Tomatoes & Basil

A creamy, savory baked custard made with rich Jersey cream, topped with sweet roasted cherry tomatoes and fresh basil. Perfect as a warm appetizer or light lunch.

45 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Jersey Black Butter Apple Crumble with Vanilla Bean Ice Cream

A comforting apple crumble elevated with Jersey Black Butter, a spiced apple spread, served warm with vanilla bean ice cream.

55 minutes

4 servings

Easy

"This dessert is a classic Jersey treat that builds on the comfort food theme. The Black Butter adds a rich, spiced apple flavor that complements the savory elements of the main course, while the crumble provides a satisfying textural contrast and the vanilla ice cream offers a cool, creamy finish that balances the warmth and richness of the custard."

Share recipe

Loading recipe...

Chef's Tips

For a richer soup, add a splash of cream before blending.

If you don't have watercress, spinach can be used as a substitute, but it will alter the flavour slightly.

The soup can be made ahead of time and reheated when needed. Add the crispy shallots just before serving to prevent them from becoming soggy.

Ensure the oil for frying the shallots is hot enough before adding them to prevent them from soaking up too much oil.

To achieve really crispy shallots, spread them out in a thin, even layer while frying, and avoid overcrowding the pan.

Jersey Royal Potato & Watercress Soup with Crispy Shallots

Ingredients

Instructions