How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.
Ingredients
Serves 4-6
- 50g butter
- 425g peeled potato, cut into 1cm dice
- 175g peeled onions, cut into 1cm dice
- 900ml chicken stock
- 120 ml creamy milk
- Salt and freshly ground black pepper
Parsley Pesto
This parsley pesto made to the classic recipe has a special flavour all of its own. It is very good in soups and broths, on bruschetta, with grilled or roast fish, poultry and meats and on pasta.
It keeps well in the fridge for up to two weeks.
- 25g parsley, weighed after removing tough stalks
- 25g pine nuts or cashew nuts
- 1 fat clove garlic, crushed to a paste
- 75-150ml extra virgin olive oil
- 40g finely grated parmesan
- Pinch of Maldon sea salt
Method
- Melt the butter in a saucepan and allow to foam. Add the diced vegetables and coat in the butter. Season with salt and pepper.
- Cover with a greaseproof paper lid and the saucepan lid and cook on a very low heat for 10 minutes approx. The potatoes should be just beginning to break down at this point. This process is called sweating and makes a great difference to the flavour of the finished soup.
- Now add the stock. Bring to the boil. Replace the lid and simmer gently until the vegetables are soft and cooked. This takes about 15 minutes.
- Puree the soup in a liquidizer or with a hand blender until a smooth and silky consistency is achieved. Add creamy milk as necessary. Taste and adjust seasoning.
- Serve the soup in hot bowls with a teaspoon of parsley pesto.
Parsley Pesto
- Place the parsley, pine nuts and garlic in a food processor and pulse chop to a fine crumb.
- Add the olive oil in a stream to achieve a soft consistency. Add in the grated parmesan.
- Taste and correct seasoning with the addition of a pinch of sea salt.
