John Myers
Potato Soup with Wild Garlic Pesto
The perfect potato soup with wild garlic pesto recipe with a picture and simple step-by-step instructions.
- 450 g Potatoes
- 1 medium sized Onion
- 50 g Wild garlic fresh
- 50 g Pine nuts
- 80 ml Rapeseed oil
- 1 tbsp Butter
- 1 liter Vegetable broth
- Salt and pepper
- Roast the pine nuts in a non-stick pan without adding fat. Wash the ramsons and shake dry. Remove the stalks from the ramsons, cut the ramson leaves into large pieces. Puree the ramson with rapeseed oil and pine nuts (set aside 1 tablespoon). The pesto with salt and pepper to taste.
- Wash, peel and cut the potatoes into large pieces. Peel and roughly chop the onion. Heat the butter in a saucepan and fry the onion in it until translucent. Add the potatoes and let them sauté briefly. Pour in the vegetable stock, bring to the boil Let simmer for 15-20 minutes.
- Finely puree the potato soup with the blender, season with salt and pepper. Distribute the potato soup on soup plates, garnish with the wild garlic pesto and serve sprinkled with the remaining pine nuts.
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