Potato And Pesto Soup

Name: Potato And Pesto Soup
Ingredients: 3 slices rindless smoked fatty bacon; 2 tablespoons butter; 1 lb mealy potato, like baking and russet; 1 lb onion; 2 1/2 cups chicken stock; 2 1/2 cups milk; 3/4 cup dried shell pasta (conchigliette); 3/4 cup heavy cream; chopped fresh parsley; salt and pepper; 1/2 cup grated parmesan cheese, and garlic bread to serve; Pesto; 1 cup finely chopped parsley; 2 garlic cloves; 2/3 cup pine nuts; 2 tablespoons chopped fresh basil; 2/3 cup parmesan cheese; white pepper (optional); 3/4 cup olive oil (use a good one!)

19 ingredients

9 steps

Ingredients

3 slices rindless smoked fatty bacon
2 tablespoons butter
1 lb mealy potato, like baking and russet
1 lb onion
2 1/2 cups chicken stock
2 1/2 cups milk
3/4 cup dried shell pasta (conchigliette)
3/4 cup heavy cream
chopped fresh parsley
salt and pepper
1/2 cup grated parmesan cheese, and garlic bread to serve
Pesto
1 cup finely chopped parsley
2 garlic cloves
2/3 cup pine nuts
2 tablespoons chopped fresh basil
2/3 cup parmesan cheese
white pepper (optional)
3/4 cup olive oil (use a good one!)

Directions

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.
3

Saute the bacon in a large pan over medium heat for 4 minutes.
4

Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
5

Add the stock and the milk to the pan and bring to a boil.
6

Simmer for 10 minutes.
7

Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
8

Add the parsley and 2 tablespoons of the pesto.
9

Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.