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.
PISTOU SOUP
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
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
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
POTATO-WATERCRESS SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 50m
Yield Four servings
Number Of Ingredients 13
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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