John Myers
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Potato Soup with Pesto
The perfect potato soup with pesto recipe with a picture and simple step-by-step instructions.
For the pesto
- 1 bunch Parsely
- 1 Bit Garlic
- 50 g Hazelnuts, roasted
- 1 Handful Basil leaves
- 50 g Grana Padano Parmesan
- 150 ml Extra virgin olive oil
For the soup
- 6 piece Potatoes, about 400 gr.
- 200 g Bacon
- 3 piece Onions, about 140 gr.
- 1 piece Onion red, approx. 70 gr.
- 1 Bit Chilli red, to taste
- 1 Bit Garlic
- 2 Sting Butter
- 600 ml Chicken broth
- 600 ml Milk
- 100 g Pasta Conchiglie
- 1 a cup Cream
- Salt
- Black pepper from the mill
- Parsely
- Parmesan
For the pesto
- Pluck the parsley leaves from the stems. Peel the garlic and chop it roughly. Grate the Parmesan. Coarsely chop the hazelnuts.
- Put all the ingredients in a blender jar and puree them finely ……. you can also use ready-made pesto, there are now good products to buy.
For the soup
- Peel the potatoes and cut into small bite-sized pieces. Cut the bacon into strips. Peel the onions and chop them into small pieces. Finely chop the chilli (the soup can have a little pep)
- Sear the bacon in a saucepan, then add the butter, the potatoes, onions and chilli and let sear them well. Then pour in the chicken broth and milk, season with a little salt and pepper and simmer on a low heat until the potatoes just have a “bite” (usually after about 20 minutes !! and depending on how long the pasta takes, add accordingly) so that both are cooked at the same time).
- Remove the pot from the stove and stir in the cream and season again lightly and let it steep for a short time … do not taste too much, because there is still pesto in the soup!
- In the meantime, pluck off a few parsley leaves and cut into small pieces. Coarsely grate some Parmesan.
- Put 2 tablespoons of the pesto in the soup bowl, sprinkle the hot soup over it and sprinkle with parsley, sprinkle the Parmesan over it and now ….. enjoy your meal …..
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