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Recipes
Potato and parmesan soup with walnut watercress pesto

Potato and parmesan soup with walnut watercress pesto

Difficulty

Low

Time

25 min

Author

Marc Fosh

Ingredients

Servings: 4

Makes:

1 large onion
3 potatoes, peeled and diced
600 ml vegetable stock
200 ml coconut milk
100 ml cream
25 grams Parmesan, grated
1 tbsp. butter
to taste salt
to taste pepper
1 bunch coriander
60 grams watercress, stalks removed
5 tbsp. olive oil
3 tbsp. walnuts, shelled
1 clove garlic
1 juice of lemon

Instructions

STEP 1/5

For the soup, attach the fine slicing insert to Braun’s TributeCollection food processor FX 3030 large food processor bowl. Use the small chopper bowl, to chop the onions quickly and easily without tears and benefit from the unique 2-bowl system without cleaning the bowls during the cooking process.

STEP 2/5

In a saucepan, cook the onions in butter until soft, add the potatoes, stock and coconut milk and simmer uncovered over medium heat for 10 - 15 minutes.

STEP 3/5

Continue to use Braun’s large food processor bowl, but replace the shredding insert with the chopping blade. File the whole mixture into the chopper bowl and add the cream. Blend the mixture until smooth. You can easily leave the soup in the chopper bowl until ready to serve.

STEP 4/5

For the walnut and watercress pesto, take Braun’s food processor bowl and attach its grating insert which is designed for chopping harder food. Then place all of the ingredients into the food processor bowl. Use the pulse function several times to form a smooth, green paste.

STEP 5/5

Add the Parmesan to the soup, stir, season with salt and pepper and distribute amongst bowls. Top each plate with a spoonful of walnut watercress pesto and garnish with coriander to serve.

This recipe was prepared using Braun’s MultiQuick Hand blender with its blending shaft, like for example in our set: MQ 5000 WH Soup.
This recipe can be also prepared using MQ 700 Soup, Braun’s IdentityCollection, TributeCollection JB 3060 and JB 5160 Jug blender.

Back to homepage
Recipes
Potato and parmesan soup with walnut watercress pesto

Potato and parmesan soup with walnut watercress pesto

Show me the recipe

Difficulty

Low

Time

25 min

Author

Marc Fosh

Show me the recipe

Servings:4

Makes:

Ingredients

Instructions

STEP 1/5

STEP 2/5

In a saucepan, cook the onions in butter until soft, add the potatoes, stock and coconut milk and simmer uncovered over medium heat for 10 - 15 minutes.

STEP 3/5

STEP 4/5

STEP 5/5

Add the Parmesan to the soup, stir, season with salt and pepper and distribute amongst bowls. Top each plate with a spoonful of walnut watercress pesto and garnish with coriander to serve.

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Food preparation

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Potato and parmesan soup with walnut watercress pesto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Potato and parmesan soup with walnut watercress pesto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

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Food preparation

Breakfast

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Potato and parmesan soup with walnut watercress pesto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Potato and parmesan soup with walnut watercress pesto

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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