Potato and Pesto Soup
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 slice rindless smoked fatty bacon
- 29.58 ml butter
- 453.59 g mealy potato, like baking and russet
- 453.59 g onion
- 591.47 ml chicken stock
- 591.47 ml milk
- 177.44 ml dried shell pasta (conchigliette)
- 177.44 ml heavy cream
- chopped fresh parsley
- salt and pepper
- 118.29 ml grated parmesan cheese, and garlic bread to serve
-
Pesto
- 236.59 ml finely chopped parsley
- 2 garlic cloves
- 157.80 ml pine nuts
- 29.58 ml chopped fresh basil
- 157.80 ml parmesan cheese
- white pepper (optional)
- 177.44 ml olive oil (use a good one!)
directions
- To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
- Finely chop the bacon, potatoes, and onions.
- Sauté the bacon in a large pan over medium heat for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and the milk to the pan and bring to a boil.
- Simmer for 10 minutes.
- Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoons of the pesto.
- Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
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RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0