Potato Soup With Parsley Pesto - cooking recipe

Ingredients

soup
50 g butter
900 g potatoes, chopped
1 large onion, chopped
850 ml vegetable stock
225 ml milk or 225 ml half-and-half
for the pesto
1/2 cup fresh parsley leaves, chopped
25 g fresh castelli cheese or 25 g parmesan cheese, grated
25 g pine nuts
2 crushed garlic cloves
100 ml extra virgin olive oil

Preparation

Soup:
Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
Pesto:
Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.