Potato and Parsley Soup with Pesto
Preparation time – 15 minutes
Cooking time – 35 to 40 minutes
Difficulty – easy!
Serves 4
Fresh pesto is a treat to the taste buds and very different in flavour from the jars of pesto available from the supermarkets.
Ingredients
3 slices rindless, smoked, fatty bacon
25g (2 tablespoons) butter
450g floury potatoes
450g onions
600ml (2½ cups) chicken stock
600ml (2½ cups) milk
100g (¾ cup) dried conchigliette pasta (small pasta - look like shells)
150ml double (heavy) cream
Chopped fresh parsley
Salt and black pepper
Freshly grated Parmesan cheese and garlic bread, to serve
Pesto
60g (1 cup) finely chopped fresh parsley
2 garlic cloves, crushed
60g pine nuts (kernels), crushed
2 tablespoons chopped fresh basil leaves. Rinse and dry well before shopping.
60g freshly grated Parmesan cheese
White pepper
150ml olive oil
Method
1. To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
2. Finely chop the bacon, potatoes and onions. Fry the bacon in a large pan over medium heat for 4 minutes, stirring constantly.
3. Add the stock and milk to the pan, bring to the boil and simmer for 10 minutes. Add the conchigliette and simmer for a further 12-14 minutes.
4. Blend in the cream and simmer for 5 minutes. Add the parsley and 2 tablespoons pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
Tip
If you are making pesto by hand, it is best to use a mortar and pestle. Thoroughly grind / pound together the parsley, garlic, pine nuts (kernels) and basil to make paste, then mix in cheese and pepper. Finally gradually beat in the oil.
The easier option would be to use a blender or food processor. Add the garlic first and chop it up with about half of the basil and parsley. When blended add the rest of the fresh herbs and the olive oil. Blend the cheese and pine nuts last. Don't over blend or the garlic has a tendency to overpower. Store in the fridge with a thin layer of olive oil on top, wrap tightly with plastic wrap to help prevent discolouration.
