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    You are in: Home / Recipes / St. Patrick's Day Potato Soup With Pesto Recipe
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    St. Patrick's Day Potato Soup With Pesto

    St. Patrick's Day Potato Soup With Pesto. Photo by Thorsten

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Olha's Note:

    This luxurious, silky smooth potato soup showcases a brilliant emerald mound of pesto floating on the surface -- perfect for St. Patrick's Day dinners. Make the pesto ahead of time. If you can't obtain enough fresh basil, look for a good quality jarred pesto for this recipe. Crème fraiche is often available at a good cheesemonger or in some specialty food shops. You can easily make your own, though. Serve this soup with thin slices of toasted baguettes.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE PESTO

    CREME FRAICHE

    FOR THE SOUP

    Directions:

    1. 1
      TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
    2. 2
      TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
    3. 3
      FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
    4. 4
      Great Potatoes.Kathleen Sloan-McIntosh.

    Ratings & Reviews:

    • on June 21, 2009

      55

      Wonderful soup! my wife will accept nothing less than this becoming a staple during the winter!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2007

      45

      A lovely soup and very easy to make, if you have Creme Fraiche and a good Pesto at hand (as I always have). The soup is put together in seconds. I followed the recipe exactly, except that I omit the step of sieving the soup. You can control "thickness" very easily. I like my potato soup "very thick", but you can thin it by adding a bit of chicken broth. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for St. Patrick's Day Potato Soup With Pesto

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1232.8
     
    Calories from Fat 1069
    86%
    Total Fat 118.7 g
    182%
    Saturated Fat 59.4 g
    297%
    Cholesterol 316.5 mg
    105%
    Sodium 790.5 mg
    32%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.3 g
    17%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    pecorino romano cheese

    fresh thyme

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