St Patricks Day Potato Soup With Pesto Recipes

Steps:

• In a large saucepan over medium heat, combine butter, spices and broth.
• Bring to a boil.
• Stir in milk and potato flakes.
• Return to boiling.
• Reduce heat and simmer 5 minutes, stirring constantly.
• Spoon soup into bowls and top with a scant tablespoon of pesto.
• Swirl.
• Serve immediately.

Steps:

• Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
• Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
• Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

Steps:

• To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
• Finely chop the bacon, potatoes, and onions.
• Sauté the bacon in a large pan over medium heat for 4 minutes.
• Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
• Add the stock and the milk to the pan and bring to a boil.
• Simmer for 10 minutes.
• Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
• Add the parsley and 2 tablespoons of the pesto.
• Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

Steps:

• TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
• TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
• FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
• Great Potatoes.Kathleen Sloan-McIntosh.