Name: Creamy Potato Soup with Sage and Toasted-Walnut Pesto
Yield: 1
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 -

Creamy Potato Soup with Sage and Toasted-Walnut Pesto

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Ingredients for - Creamy Potato Soup with Sage and Toasted-Walnut Pesto

1. 2 tbsp. extra-virgin olive oil -

2. 1/2 c. extra-virgin olive oil -

3. 1 large onion -

4. 2 large cloves garlic -

5. 7 large russet potatoes (4 pounds) -

6. 10 c. chicken stock -

7. 1/2 c. chopped toasted walnuts -

8. 1/2 c. sage leaves -

9. 1/2 c. parsley leaves -

10. 1/4 c. grated Pecorino cheese -

11. 1 tsp. salt -

12. Freshly ground pepper -

How to cook deliciously - Creamy Potato Soup with Sage and Toasted-Walnut Pesto

1. Stage

In 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. Stage

Meanwhile, 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. Stage

Puree 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.