1. Soup: 2. Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft. 3. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto. 4. Pesto: 5. Whiz everything apart from the oil until smooth, slowly add the oil, stirring well. ---------------------------------------------------------------------------
Nutrition
Ingredients
