Potato Soup with Pesto and Pasta
Soups • European
Description
Potato Soup with Pesto and Pasta
Ingredients
- Parsley 0 oz
- Salad Potatoes 5 oz
- Pancetta 0 oz
- Onion 5 oz
- Chicken Broth 10 fl oz
- Milk 10 fl oz
- Conchiglie Pasta 0 oz
- Cream 5 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Garlic 2 cloves
- Pistachios 0 oz
- Basil 0 oz
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
Place a saucepan with water on the heat and boil the chicken broth for 20 minutes.
Step 2
To prepare the pesto, blend the pine nuts, fresh parsley, basil, Parmesan (reserve some for garnishing the soup), garlic, and olive oil in a blender for 2 minutes until smooth.
Step 3
Peel and dice the potatoes.
Step 4
In a pot, sauté the pancetta over medium heat for 4 minutes. Add the olive oil, potatoes, and onion, and continue cooking, stirring constantly, for 10 minutes.
Step 5
Add the chicken broth and milk to the pot, bring to a boil, and let simmer for 10 minutes.
Step 6
Add the pasta and continue cooking on low heat for another 10–12 minutes.
Step 7
Add the cream and cook for another 5 minutes. Stir in the parsley and 2 tablespoons of pesto. Season to taste.
Step 8
Serve the soup, garnished with Parmesan.
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