Potato Cream Soup with Parsley Pesto

Ingredients

• 750 g waxy potatoes
• 1 onion
• 2 carrots
• 1 tbsp oil
• 1 l vegetable broth
• 150 g green beans
• salt, pepper
• 4 tbsp heavy cream
• 1 bunch flat-leaf parsley
• 2 Garlic cloves
• 30 g pine nuts
• 30 g Parmesan
• 80 ml olive oil
• freshly ground pepper

Instructions

1. 1.

   Peel and rinse potatoes and carrots; cut into pieces. Dice the onion. Heat oil in a tall pot. Sauté the onion until golden yellow. Add potatoes and carrots, sauté briefly, then pour in broth. Cover and simmer for 25-30 minutes.

2. 2.

   Rinse, trim, and chop green beans. Boil in salted water for 8-10 minutes.

3. 3.

   For the pesto: rinse parsley (reserve some for garnish), shake dry, roughly chop leaves. Peel garlic and coarsely mince. Break Parmesan into pieces. In a tall mixing bowl combine olive oil, prepared ingredients, pine nuts, and blend until smooth. Season with pepper.

4. 4.

   In the pot, partially purée potatoes and carrots in broth. Stir in heavy cream, season with salt and pepper. Drain beans and add to soup. Serve garnished with a dollop of pesto and parsley; reserve remaining pesto separately.