Creamy Potato Soup with Sage and Toasted-Walnut Pesto

Name: Creamy Potato Soup with Sage and Toasted-Walnut Pesto
Yield: 10
Ingredients: 2 tbsp. extra-virgin olive oil; 1/2 c. extra-virgin olive oil; 1 large onion; 2 large cloves garlic; 7 large russet potatoes (4 pounds); 10 c. chicken stock; 1/2 c. chopped toasted walnuts; 1/2 c. sage leaves; 1/2 c. parsley leaves; 1/4 c. grated Pecorino cheese; 1 tsp. salt; Freshly ground pepper

Published: Dec 2, 2009

Be the first to review!

Yields:

Jump to recipe

If your mother used to serve potato soup, chances are she didn't make it with sage and toasted-walnut pesto. Rich and smooth, this comforting classic gets a sophisticated twist.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. extra-virgin olive oil
1/2 cup extra-virgin olive oil
1 large onion
2 large cloves garlic
7 large russet potatoes (4 pounds)
10 cups chicken stock
1/2 cup chopped toasted walnuts
1/2 cup sage leaves
1/2 cup parsley leaves
1/4 cup grated Pecorino cheese
1 tsp. salt
Freshly ground pepper

Directions

1. Step 1In a large saucepan or stockpot, heat 2 tablespoons olive oil over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown, about 12 to 15 minutes. Add garlic and cook, stirring, 30 seconds. Add potatoes and stock, and bring to a boil. Reduce to a simmer; cover and cook 25 to 30 minutes until potatoes are very tender.
2. Step 2Meanwhile, in a food processor combine walnuts, sage, parsley, cheese, and 1 teaspoon salt to make pesto. Pulse until finely ground. With the processor on, slowly add 1/2 cup olive oil. Transfer to a bowl.
3. Step 3Puree soup in batches in a food processor or blender (or with a hand blender). Season to taste with salt and freshly ground pepper. Ladle into bowls and top each with 1 teaspoon of pesto.