This is comfort food in a bowl! Perfect for an Autumn / Winter lunch or dinner. Watch our cooking tutorial
For vegetarian/vegan preparation click here.
Ingredients
- 180 g (6 oz) Smoked bacon or pancetta (Or vegan/vegetarian substitute)
- 800 g (1 3/4 lb) Potatoes
- 450 g (1 lb) 4 medium onions
- 2 tbsp Olive oil
- 1 L (4 c) Broth (chicken or beef stock)
- 625 mL (2 1/2 c) Milk
- 250 g (8 oz) dried Conchigliette pasta, or a small pasta of your choice
- 200 mL (3/4 c) Panna/Heavy Cream
- Chopped fresh Parsley
- Salt & pepper
- 4 Tablespoons Pesto (recipe below)
- Parmesan cheese shavings
Preparation
- Finely chop bacon. Dice potatoes and onions.
- Cook the bacon in a large pot over medium heat for 4 minutes. Add the oil, potatoes, onions, and cook 10-12 minutes, stirring constantly.
- Add the stock and milk to the pot. Bring to a boil and simmer for 10 minutes over low heat.
- Stir in the pasta and simmer for an additional 10 minutes.
- Stir in the cream. Simmer for another 5 minutes.
- Add chopped parsley, salt & pepper and pesto sauce.
- To serve, transfer soup to individual serving bowls and top with Parmesan cheese shavings.
Pesto Sauce
- 55 g (2 oz) Fresh Parsley
- 2 cloves garlic
- 55 g (1/2 c) Pine nuts
- 4 Tablespoons fresh Basil leaves
- 55 g (1/2 c) Fresh Grated Parmesan cheese
- Pepper
- 150 mL (2/3 c) Olive oil
Put all of the pesto ingredients into a blender or food processor. Process for 2 minutes or until a smooth paste is formed.
Alternately you can prepare using a mortar & pestle. Put all ingredients, holding back the olive oil until you have crushed into a paste, gradually add oil.
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