Lunchtime Soup on yet another cold wet day !!!!!!!!!!!!!
Enough for two
SOUP INGREDIENTS
50 g butter
200 g onions, peeled and roughly chopped
300 g potatoes, peeled and roughly chopped
300 ml hot chicken or vegetable stock (Add more stock at end if you wish a thinner soup)
1 bunch of fresh wild garlic
2 tbsp double cream
PESTO INGREDIENTS
2 handfuls wild garlic, chopped
3 tbsp extra virgin olive oil (MORE IF DESIRED)
25g Hazelnuts skins removed and toasted (crushed)
25g Pine nuts toasted(crushed)
50 g parmesan, roughly crumbled
1. For the soup: melt the butter in a heavy-bottomed saucepan over a medium heat. Add the onions and potatoes, lightly frying, then season with salt and pepper. Cover the pan with a lid and cook for 10 minutes.
2. Add the stock bit by bit to the potato and onion mixture so that it combines well with the mixture. Once all the stock has been added bring the pan to a boil, reduce the heat and cook until the potatoes and onions are tender.
3. Stir in the wild garlic leaves and cook for 1 more minute. Add the double cream and stir.
4. Transfer the soup to a food processor and blend to a smooth consistency. Season with salt and pepper to taste.
5. For the pesto:crush together the hazelnuts, pine nuts, parmesan and wild garlic leaves in a pestle and mortar, or a food processor. Season with some salt and pepper pepper and the extra virgin olive oil and mix well. Set aside.
6. Serve the soup in bowls with the pesto drizzled over the top.
Serve with Hot Toasted French stick with Wild Garlic Butter,the edible flowers add a tiny hit of Garlic flavour.
""The Pesto is versatile being added to stews or soups to add depth of flavour,it is also tasty on Fresh cooked Linguini with sea food.""
Enjoy
Gazza
