Potato soup with pesto and paste

  • Time 40 minutes
  • Servings 2 People
  • 1 Put the water cell on the fire and set the bulon (courine) kit 20 minutes.
  • 2 For the preparation of the pesto, mix cedar nuts, fresh petrush, baselic, parmesan (please some soup), garlic, olive butter in the blender 2 minutes before the uniform mass.
  • 3 Clear and cut the potato with the cubes.
  • 4 In the castrella, bury the pancette for an average fire for four minutes. Add olive oil, potato and onion, and keep cooking, permanently, for ten minutes.
  • 5 Add the chicken bulon and milk to the castrate, drive to the boiling point, and give it to the slow fire for 10 minutes.
  • 6 Add the shepherd and keep screaming on the slow 10 to 12 minutes.
  • 7 Add the cream and make five more minutes. Add the pet and two table spoons of pesto. Send your taste.
  • 8 Squeeze the soup with a parmesan.
Nutrition Facts
  • Calories 1200
  • Total Fat 92,2 g
  • Protein 32,3 g
  • Total Carbohydrate 1200 g
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