Potato Soup with Parsley Pesto
- For the soup
- 750 grams
1 each onion and Carrots
- 1 tablespoon
- 1 liter
- 150 grams
- 4 tablespoons
For the soup: rinse, peel and chop potatoes and carrots. Peel and dice onion. Heat oil in a large pot. Saute onion until golden. Add potatoes and carrots, continue to saute briefly and pour in the broth. Cover and cook on low-medium heat for 25-30 minutes.
Rinse, trim and chop beans. Boil in salted water for 8-10 minutes.
For the pesto: rinse parsley and shake dry. Coarsley chop and reserve a bit for the garnish. Peel and coarsley chop garlic. Break Parmesan into pieces (if necessary). Place everything in a large mixing bowl with olive oil and pine nuts. Puree until smooth. Season with pepper.
Using an immersion blender, puree potatoes and carrots in the broth until only a few small chunks remain. Stir in cream and season with salt and pepper. Drain beans, add to soup and serve garnished with a dollop of pesto and reserved parsley.