Potato And Parmesan Soup With Parsley Pesto
Ingredients
- 60 g butter
- 2 brown onions, chopped
- 4 cloves garlic, crushed
- 1 kg sebago (starchy) potatoes, peeled and chopped
- 1 litre chicken stock
- 3 cups (750ml) milk
- 2 cups (160g) finely grated parmesan
- 1 cup flat-leaf parsley leaves
- 1 cup (80g) finely grated parmesan
- ¼ cup (40g) pine nuts, toasted
- ½ cup (125ml) olive oil
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