Yukon Gold potato leek soup with parsley pesto crostini recipes

Ingredients

• 1 small bunch fresh Italian parsley (2 oz) (55 g) – tough stems trimmed
• 1 garlic clove – skinned
• 3 tablespoons freshly grated Reggiano Parmesan
• 2 tablespoons blanched sliced almonds
• 1/4 teaspoon sea salt
• 1/3 cup extra virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 medium Vidalia onion – skinned and cut in 1/4″ pieces
• 2 large leeks – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (4 cups)
• 2 garlic cloves – skinned and finely chopped
• 1/2 cup dry white wine
• 1 1/4 lbs (565 g) Yukon Gold potatoes – peeled and cut in 1″ cubes
• 3 cups vegetable stock
• 2 to 2 1/2 cups spring water
• 1 1/2 teaspoons sea salt
• freshly ground black pepper
• 1 tablespoon crème fraîche
• 8 baguette slices – 1/4″ thick
• white truffle oil

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