ts: • 60g butter
• 2 brown onions (chopped)
• 4 cloves garlic (crushed)
• 1kg potatoes (peeled and chopped0
• 500ml vegetable stock
• 100ml milk
• 50g finely grated parmesan
Parsley pesto
• 250 gm flat-leaf parsley leaves
• 30g finely grated parmesan
• 20gm pine nuts (toasted)
• 200ml olive oil
Method for Parsley Pesto
To make the pesto, place parsley, cheese, pine nuts and oil in the bowl of a small food processor and process to combine. Set aside.
Method for soup preparation
Melt butter in a large saucepan over high heat. Add the onion and garlic and cook for 2-3 minutes or until softened. Add the potato and stock and cook for 15-20 minutes or until potatoes are tender. Add milk and cook for 1-2 minutes or until warmed through. Remove from heat, add cheese and blend with a stick mixer until smooth. Top with the pesto to serve.
