Potato Soup With Parsley Pesto

Submitted by PinkCherryBlossom

"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: 55mins
• Ingredients: 10
• 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.