date:Aug 01, 2013
Ingredients:
60g butter
2 brown onions (chopped)
4 cloves garlic (crushed)
1kg potatoes (peeled and chopped0
500ml vegetable stock
100ml milk
50g finely grated parmesan
Parsley pesto
250 gm flat-leaf parsley leaves
30g finely grated parmesan
20gm pine nuts (toasted)
200ml olive oil
Method for Parsley Pesto
To make the pesto, place parsley, cheese, pine nuts and oil in the bowl of a small food processor and process to combine. Set aside.
Method for soup preparation
Melt butter in a