Potato Soup With Parsley Pesto

• 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

1. Soup:
2. 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.
3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
4. Pesto:
5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

soup, butter, onion, vegetable stock, milk, pesto, parsley, castelli cheese, nuts, garlic, olive oil

Taken from www.food.com/recipe/potato-soup-with-parsley-pesto-184815 (may not work)