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“A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soup:
  2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
  3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
  4. Pesto:
  5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

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