Parmesanpestopotatosoup Recipes

CREAMY PARMESAN POTATO SOUP

Steps:

• Add potatoes and onions to boiling water.
• Cook about 15-20 minutes until done.
• Drain and return to pot.
• Lightly mash, leaving it as chunky as you like.
• (I prefer mine fairly smooth with small pieces here and there.) Return pan to medium low heat and add butter, cream cheese and milk, stirring until butter and cream cheese melt.
• Add all other ingredients and cook, stirring occasionally until parmesan cheese is melted.
• Adjust salt and pepper.
• If soup is too thick add more milk and if it is too thin add more cheese.

POTATO SOUP WITH PARSLEY PESTO

Steps:

• Soup:.
• Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
• When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
• Pesto:.
• Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

POTATO AND PESTO SOUP

Steps:

• 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.
• Finely chop the bacon, potatoes, and onions.
• Sauté the bacon in a large pan over medium heat for 4 minutes.
• Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
• Add the stock and the milk to the pan and bring to a boil.
• Simmer for 10 minutes.
• Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
• Add the parsley and 2 tablespoons of the pesto.
• Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

ST. PATRICK'S DAY POTATO SOUP WITH PESTO

Steps:

• TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
• TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
• FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
• Great Potatoes.Kathleen Sloan-McIntosh.

PARMESAN PESTO POTATO SOUP

Steps:

• Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Stir in Parmesan cheese and simmer for 5 minutes more.
• Season to taste with salt and pepper.
• Ladle into bowls and swirl 1tsp of pesto into each bowl.