Potato And Pesto Soup Recipes

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PESTO POTATO SOUP RECIPE



Pesto Potato Soup Recipe image

Provided by Emily

Number Of Ingredients 10

3 peeled potatoes
1 onion
1 cup chopped kale
2 TBS butter or olive oil
2.5 cups chicken broth
3/4 cup dry elbow or shell pasta
1 cup milk {low fat or whole}
1 tsp parsley {fresh or dry}
2 TBS pesto
Cheese for garnish {optional}

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



Peas and Potato Soup with Tarragon Pesto image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Soup
2 tablespoons extra-virgin olive oil
1/4 pound pancetta or bacon, finely diced, optional
2 onions, chopped
4 cloves garlic, chopped
2 large starchy potatoes, peeled and diced 1/2-inch
Salt and freshly ground black pepper
1 large head escarole, cleaned and chopped
A few grates nutmeg
1 quart chicken or vegetable stock-in-a-box
3 cups water
2 cups frozen peas
1/4 cup ditalini pasta
Pesto
1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
A generous handful flat-leaf parsley
3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
1 clove garlic, grated or flattened into paste
1 lemon, zested and juiced (1 tablespoon)
1/3 cup extra-virgin olive oil
About 1/4 to 1/3 cup grated Parmigiano-Reggiano

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.

PISTOU SOUP



Pistou Soup image

My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.

Provided by somaluna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 17

3 quarts vegetable broth
2 cups water
2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
½ cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  • Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  • Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g

POTATO AND PESTO SOUP



Potato and Pesto Soup image

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

3 slices rindless smoked fatty bacon
2 tablespoons butter
1 lb mealy potato, like baking and russet
1 lb onion
2 1/2 cups chicken stock
2 1/2 cups milk
3/4 cup dried shell pasta (conchigliette)
3/4 cup heavy cream
chopped fresh parsley
salt and pepper
1/2 cup grated parmesan cheese, and garlic bread to serve
1 cup finely chopped parsley
2 garlic cloves
2/3 cup pine nuts
2 tablespoons chopped fresh basil
2/3 cup parmesan cheese
white pepper (optional)
3/4 cup olive oil (use a good one!)

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



Potato and Pesto Soup image

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

2 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
3 cups chicken broth
3 cups milk
1 3/4 cups instant potato flakes
1/2 cup prepared pesto sauce

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

POTATO-WATERCRESS SOUP WITH PESTO



Potato-Watercress Soup With Pesto image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 50m

Yield Four servings

Number Of Ingredients 13

4 medium-size red potatoes (1 pound)
10 cups stemmed watercress
1 1/2 cups plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons Dijon mustard
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon black mustard seeds
2 cups stemmed watercress
3/4 cup toasted walnuts, chopped
1 large clove garlic, peeled and chopped
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
  • Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
  • Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
  • Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams

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