Potato & Parsley Soup - cooking recipe

Ingredients

3 slices bacon
1 lb mealy potato
1 lb onion
2 tablespoons butter
2 1/2 cups chicken stock
2 1/2 cups milk
3/4 cup dried conchiglie
5/8 cup heavy cream
chopped fresh parsley
salt and black pepper
freshly grated parmesan cheese
1 cup finely chopped fresh parsley
2 cloves garlic, crushed
2/3 cup pine nuts, crushed
2 tablespoons chopped fresh basil leaves
2/3 cup freshly grated parmesan cheese
white pepper
5/8 cup olive oil

Preparation

To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
Finely chop the bacon, potatoes, and onions.
Fry the bacon in a large pan for 4 minutes.
Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
Add the conchigliette and simmer for 12-14 minutes.
Blend in the cream and simmer for 5 minutes.
Add the parsley and 2 tablespoon pesto sauce.
Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.