PESTO POTATO SOUP RECIPE
Provided by Emily
Number Of Ingredients 10
Steps:
- Chop the potatoes and dice the onions finely. Place in a soup pot with the butter or oil. Cook on med/high heat for 12 min - stir frequently. Add broth and milk, boil, then lower to a simmer for 10 min. Add pasta and kale, simmer another 10 min. Add parsley, salt and pepper to taste, and the 2 TBS of pesto. If the soup seems too thick you can add a bit more milk.
PEAS AND POTATO SOUP WITH TARRAGON PESTO
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
- Pesto:
- Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.
POTATO AND PESTO SOUP
There is only one word to describe this soup and that word would be YUM! My Fiance made this for me on our second date and he has just now decided to give me the recipe and let me share it with all of you. I hope you enjoy it, it took allot to get it from him!
Provided by MizEmerilLagasse
Categories Pasta Shells
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
- Finely chop the bacon, potatoes, and onions.
- Sauté the bacon in a large pan over medium heat for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and the milk to the pan and bring to a boil.
- Simmer for 10 minutes.
- Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoons of the pesto.
- Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
Nutrition Facts : Calories 1199.5, Fat 94.5, SaturatedFat 29.8, Cholesterol 127.9, Sodium 814.2, Carbohydrate 63.6, Fiber 6.1, Sugar 9.7, Protein 30.2
POTATO AND PESTO SOUP
This is SO easy and tastes SO good. Impressive enough to serve company. If I remember correctly I got this in a Pillsbury cookbooklet.
Provided by Michelle S.
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine butter, spices and broth.
- Bring to a boil.
- Stir in milk and potato flakes.
- Return to boiling.
- Reduce heat and simmer 5 minutes, stirring constantly.
- Spoon soup into bowls and top with a scant tablespoon of pesto.
- Swirl.
- Serve immediately.
Nutrition Facts : Calories 181.3, Fat 9, SaturatedFat 5.4, Cholesterol 27.3, Sodium 483.7, Carbohydrate 17.6, Fiber 1, Sugar 0.9, Protein 7.7
BEEF, POTATO & BASIL PESTO SOUP
I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.
Provided by Sonya01
Categories Stocks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat a small saucepan over medium heat.
- Spray with oil.
- Add leek and potato and cook, stirring for 2 minutes.
- Add the stock and simmer, uncovered, for 10 minutes
- Add the zucchini and beans and simmer for a further 3 minutes or until tender.
- Taste and season with salt if needed.
- Add the beef.
- Remove from heat.
- Set aside for 1-2 minutes.
- Ladle the soup into a serving bowl.
- Add the pesto.
- Serve.
Nutrition Facts : Calories 547.6, Fat 25.3, SaturatedFat 9.9, Cholesterol 70, Sodium 1280.2, Carbohydrate 53, Fiber 10.3, Sugar 7.7, Protein 29.8
PARMESAN PESTO POTATO SOUP
Make and share this Parmesan Pesto Potato Soup recipe from Food.com.
Provided by Veghead
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in Parmesan cheese and simmer for 5 minutes more.
- Season to taste with salt and pepper.
- Ladle into bowls and swirl 1tsp of pesto into each bowl.
POTATO SOUP WITH PARSLEY PESTO
A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.
Provided by PinkCherryBlossom
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 381.2, Fat 26.5, SaturatedFat 8, Cholesterol 25.6, Sodium 119, Carbohydrate 32, Fiber 4, Sugar 2.5, Protein 6.1
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