Potato Soup with Parsley Pesto

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Potato Soup with Parsley Pesto
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories436 kcal(21 %)
Protein8.4 g(9 %)
Fat32.1 g(28 %)
Carbohydrates28 g(19 %)

Ingredients

for
4
For the soup
750 grams
baking Potatoes
1 each onion and Carrots
1 tablespoon
1 liter
150 grams
green Beans
Salt, Pepper
4 tablespoons
For the pesto
1 bunch
flat-leaf Parsley
2
30 g each (approximately 1 ounce) pine nuts and Parmesan
80 milliliters

Preparation steps

1.

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.

2.

Rinse, trim and chop beans. Boil in salted water for 8-10 minutes.

3.

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.

4.

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.