Potato & Parsley Soup

Submitted by Charlotte J

"Try serving this as a starter to your meal."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 4

ingredients

• 3 slices bacon
• 1 lb mealy potato
• 1 lb onion
• 2 tablespoons butter
• 2 1⁄2 cups chicken stock
• 2 1⁄2 cups milk
• 3⁄4 cup dried conchiglie
• 5⁄8 cup heavy cream
• chopped fresh parsley
• salt and black pepper
• freshly grated parmesan cheese
• 1 cup finely chopped fresh parsley
• 2 cloves garlic, crushed
• 2⁄3 cup pine nuts, crushed
• 2 tablespoons chopped fresh basil leaves
• 2⁄3 cup freshly grated parmesan cheese
• white pepper
• 5⁄8 cup olive oil

directions

1. To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
2. Finely chop the bacon, potatoes, and onions.
3. Fry the bacon in a large pan for 4 minutes.
4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
5. Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
6. Add the conchigliette and simmer for 12-14 minutes.
7. Blend in the cream and simmer for 5 minutes.
8. Add the parsley and 2 tablespoon pesto sauce.
9. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.