Potato Soup With Parsley Pesto

A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.

• Ready In: 55 mins
• Serves: 6

Ingredients

• soup

• 50  g butter
• 900  g potatoes, chopped
• 1  large onion, chopped
• 850  ml  vegetable stock
• 225  ml milk or 225  ml half-and-half

• for the pesto

• 1⁄2 cup fresh parsley leaves, chopped
• 25  g  fresh castelli cheese or 25  g parmesan cheese, grated
• 25  g pine nuts
• 2  crushed garlic cloves
• 100  ml extra virgin olive oil

Directions

1. Soup:
2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
4. Pesto:
5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.