Potato and parmesan soup (Marc Fosh)

Potato and parmesan soup (Marc Fosh)

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Made with these products:

Potato and parmesan soup with walnut watercress pesto

Marc Fosh's potato and parmesan soup with walnut watercress pesto

Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins


Method


1. For the soup, chop the onion with the Braun Multiquick 7 hand blender large chopper accessory. In a saucepan, cook the onions in butter until soft, add the potatoes, stock and milk and simmer uncovered over a medium heat for 10-15 minutes.

2. Add the cream and use the Braun Multiquick 7 hand blender to blend the soup until smooth in the pan.

3. For the walnut and watercress pesto, place all of the ingredients into the cleaned Braun Multiquick 7 hand blender large chopper accessory and pulse several times to form a smooth, green paste.


4. Stir in the Parmesan to the soup, season with salt and pepper and distribute amongst bowls. Top each plate with a spoonful of walnutwatercress pesto and garnish with coriander to serve.

Marc Fosh's tip


Grate some extra Parmesan, sprinkle it on crusty bread, lightly grill and serve it on the side of this creamy soup.




Ingredients

• 1 large onion
• 3 potatoes, peeled and diced
• 600ml vegetable stock
• 200ml coconut milk
• 100ml cream
• 25g Parmesan, grated
• 1 tbsp butter
• Salt and pepper to season
• Bunch of coriander

Ingredients for walnut watercress pesto
• 60g watercress, stalks removed
• 5 tbsp olive oil
• 3 tbsp walnuts, shelled
• 1 garlic clove
• Juice of 1 lemon

Post a comment