My favourite herb is parsley, I wrote about it for the One Year Anniversary of Weekend Herb Blogging. I like the combination of potatoes and parsley and this week I have another dish with potatoes and parsley.
Potato soup with parsley pesto
A delcious combination!
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Potato soup with parsley pesto
Yield: 6 Servings
============================= SOUP =============================
50 grams Butter, 2oz
900 grams Potatoes, peeled and chopped, 2 lb
1 large Onion, diced
850 ml Chicken or vegetable stock, 1 1/2 pt
225 ml 8 fl oz milk, or use half milk and half cream
===================== FOR THE PARSLEY PESTO =====================
Small bunch parsley, leaves chopped
25 grams Parmesan, freshly grated, 1 oz
25 grams Pine nuts, 1 oz
2 Garlic cloves, crushed
100 ml Oz extra virgin olive oil, 3 1/2 fl
============================ SOURCE ============================
Good Food Magazine, Oktober 2006, p. 119
— Edited *RK* 10/30/2006 by
— Ulrike Westphal
A warming soup to start is perfect for cold autumn days, especially
if the kids have been playing outside all morning.
1. Melt the butter in a heavy saucepan. Add the potatoes and onion,
tossing them in the butter until well coated, then season with salt
and pepper. Cover and sweat on a gentle heat for 10 mins. Pour in
stock and cook until the vegetables are soft, about 15-20 mins.
2. Meanwhile, make the pesto: put all the ingredients except oil
into a food processor and whizz until evenly chopped and smooth. Add
the oil and a pinch of salt to taste.
3. Liquidise the soup until smooth, then add the milk (and cream, if
using). Adjust the seasoning if necessary, then serve in warm bowls.
Drizzle 1 tsp of parsley pesto over each bowl of soup. If the pesto
is a bit thick, add a little more olive oil until it is a
:PER SERVING 241 kcalories, protein 6g, carbohydrate 31 g, fat 11 g
saturated fat 5g, fibre 3g, sugar 5g salt 0.68g
:PREP 15 mins
:COOK 35-40 mins
KNOW-HOW This parsley pesto is such a fantastic sauce, I sometimes
even prefer it to the classic basil version. It makes more than you
need, so pour the remainder into a sterilised jam jar, cover with 1
cm of oil and store in the fridge for up to 1 month. Use it with
pasta, oven-roasted veg or grilled meats, or as a quick salad
dressing. Try replacing half the parsley with mint, coriander or