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Potato Soup with Parsley Pesto

17 March 2022 By Charlotte Pike Leave a Comment

This is such a simple soup, but it is amazingly rich and complex in flavour. Somehow, it really is greater than the sum of its parts. It makes a terrific lunch with some fresh bread or even cheese scones.

Potato Soup with Parsley Pesto

Serves 6

Ingredients

50g butter
1 large leek, washed and thinly sliced

2 cloves garlic, peeled and chopped
500g floury potatoes, peeled and cut into 1cm cubes
Sea salt and lots of freshly ground pepper
800ml vegetable or chicken stock
100ml cream

 

Method

Melt the butter in a heavy saucepan. Add the leeks and potatoes. Sprinkle with salt and pepper and sweat on a gentle heat for 15 minutes. Add the stock and cook until the vegetables are just soft. This should take around 20 minutes. Add the cream, blend the soup, taste and adjust the seasoning.

Put a swirl of parsley Pesto on top of each soup before serving.

Parsley Pesto

Serves 6

Ingredients

75g parsley

50g parmesan, grated

Large pinch sea salt

150ml (approximately) extra virgin olive oil

 

Method

 

Put all the ingredients together into a blender and whizz together until evenly combined and they form a dropping consistency. Taste and adjust the salt if it needs a little more.

Filed Under: Lunch, Recipes

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About Charlotte

Charlotte Pike is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is a member (and former Chair) of the Guild of Food Writers and is a member of the Slow Food Chef Alliance.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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