Comforting

Potato and bacon soup with parsley pesto

Name: Potato and bacon soup with parsley pesto
Yield: 6
Ingredients: 30g unsalted butter; 1 tbs extra virgin olive oil; 4 rashers (100g) bacon, chopped; 1 onion, chopped; 2 celery stalks, chopped; 4 desiree potatoes (about 600g), peeled, chopped; 1L (4 cups) Chicken Style Liquid Stock; 1/2 cup (125ml) pure (thin) cream; 2 cups flat-leaf parsley leaves; 1/3 cup (55g) pepitas (pumpkin seeds); 1/2 cup (40g) grated parmesan; 2 garlic cloves, crushed; Juice of 1 lemon; 1/2 cup (125ml) extra virgin olive oil

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by Valli Little

delicious. team

Jun 21, 2016

If there is one thing the Irish can cook with, it's potatoes! So go no further than this potato and bacon soup, it is perfect served with our soda bread recipe.

30g unsalted butter
1 tbs extra virgin olive oil
4 rashers (100g) bacon, chopped
1 onion, chopped
2 celery stalks, chopped
4 desiree potatoes (about 600g), peeled, chopped
1L (4 cups) Massel Chicken Style Liquid Stock
1/2 cup (125ml) pure (thin) cream

Parsley pesto

2 cups flat-leaf parsley leaves
1/3 cup (55g) pepitas (pumpkin seeds)
1/2 cup (40g) grated parmesan
2 garlic cloves, crushed
Juice of 1 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

For pesto, whiz all ingredients, except the oil, in a food processor to a rough paste. Add oil, season then whiz to combine.
2.

Place the butter, oil and bacon in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until starting to crisp. Add onion, celery and potato, and cook, stirring, for 1 minute to coat.
3.

Add the stock and 2 cups (500ml) water, bring to the boil, then reduce heat to medium-low, cover and simmer for 10 minutes.
4.

Remove lid and cook for a further 6-8 minutes until the vegetables are tender. Remove from heat, then using a stick blender, puree until smooth. Stir through cream and season to taste.
5.

Reheat the soup over low heat. To serve, drizzle soup with pesto and season with freshly ground black pepper.