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Potato and Pasta Soup

Onions and potatoes are browned in butter and combined with chicken stock and milk. Soup is brought to a boil and then simmered for 10 minutes. Shell pasta, cream chopped fresh parsley, salt, pepper and fresh basil pesto complete this potato soup recipe.

Ingredients -

1 pound Potatoes
1 pound White or Yellow Onions, finely chopped
2-1/2 cups Chicken Stock
1/2 cup Heavy Cream
2 tablespoons Olive Oil
2-1/2 cups Milk
3/4 cup Small Shell Shape Pasta
2 tablespoons Butter
Salt and Pepper
chopped Fresh Parsley

Pesto Sauce:
2/3 cups Pine Nuts, crushed
1 cup chopped Parsley
2/3 cups grated Fresh Parmesan Cheese
2 Garlic Cloves, crushed
2 tablespoons chopped Basil Leaves
White Pepper, to taste
1/2 cup Extra Virgin Olive Oil

Preparation:

1. Heat a large pan and fry together the onions, potatoes in butter.

2. Cook together for about 10 minutes, till potatoes are almost half done and onions are translucent.

3. Add the chicken stock and milk, and bring to a boil.

4. Lower the heat and simmer for 10 more minutes.

5. Then add the pasta and cook over low flame for another 10 minutes.

6. Finally add the cream and cook on low heat for 15 minutes more.

7. Add the chopped parsley, salt and pepper and two tablespoon of pesto sauce.

8. Serve with garlic bread.

Soup Making Tips -
Cutting Fresh Herbs

	When cutting, mincing or chopping fresh herbs, work with herb scissors. These scissors have multiples blades that ensure that the herbs’ oils stay intact, for better flavor. You can just snip the herbs right into your pot or bowl of soup. Choose a pair that has comfortable handles.

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