Creamy Potato Soup with Walnut Pesto

Ingredients

• 400 g waxy potatoes
• 2 parsley roots
• 1 leek stalk
• 1 onion
• 800 ml chicken broth
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• Nutmeg (freshly grated)
• 50 ml heavy cream
• 2 tbsp crème fraîche
• 16 walnuts
• olive oil
• 2 tbsp chopped parsley
• Salt
• 2 Garlic cloves
• Pepper (freshly ground)

Instructions

1. 1.

   For the soup peel and dice potatoes. Peel and cube parsley roots. Peel and finely chop onion. Wash leek, trim and cut only the white part into thin strips; use the green elsewhere. Heat 2 tbsp oil in a pot and gently sauté onion. Add parsley root, leek, and potatoes; cook briefly, then add just enough chicken broth to almost cover the vegetables. Cover and simmer over low heat for about 30 minutes until vegetables are tender. Stir in cream and crème fraîche, then puree soup finely. Season with salt, pepper, and nutmeg. Adjust broth quantity as desired for preferred consistency.

2. 2.

   For the pesto peel and roughly chop walnuts. Combine with peeled garlic, parsley, and 4 tbsp olive oil; blend but do not over‑process. If needed add more olive oil to achieve a creamy texture. Season with salt and pepper.

3. 3.

   Fill preheated bowls with potato cream soup and garnish each with a dollop of walnut pesto before serving.