I resisted for a whole month. I did. Honest. Everyone says I make too many dishes with pesto in it. But…. I love Pesto! And how could I not start the New Year with another way to use the glorious green?! This time I added it to a soup. And not just any soup – the quintessential soup for the manly man. The meat and potatoes soup! It’s technically a main course, but since it’s eaten out of a soup bowl (albeit a rather large one) we’ll still call it soup. As with all things creamy and filled with carbs and meat – this is a hearty one. Meditate on the word – Hearty. It dosen’t just mean ‘filling’, it means something that will make you all loving and giving once you’ve eaten it. Seriously, have you ever seen someone deprived of Carbohydrates? Bitchy bitchy. But not with this soup … all the nastiness just melts into the bowl. Don’t believe me? Try wolfing down a bowl of this and go take a look in the mirror. Did you see the contented smile plastered across your face? There. (Atleast you’ll be an epitome of goodness till dinnertime.) Saving the world darling, that’s what I do best …
Potato and Sausage Soup with Pesto
Prep time: 10 mins
Cooking time: 40 mins
Serves: 4 as main course
What you need:
4 large Sausages (I used Chicken franks)
3-4 Tbsp Pesto (click here for recipe or use store-bought Pesto)
4 large/ 450 gms Potatoes
3 Onions, chopped
2 Tbsp Olive Oil
2 Tbsp Butter
2 ½ cups Chicken Stock
2 ½ cups Milk
100 gms dried Pasta (macaroni/ conchigliette/ spirali – any small shape)
2/3 cup Cream
Parsley, chopped – to garnish
What to do:
Par Boil and keep aside – potatoes and sausages. Peel and chop the potatoes into bite sized pieces. Chop the sausages as well – I prefer franks as they hold their shape in the soup. Heat olive oil and butter in a pan and fry the chopped onions for 4 mins, till cooked but not coloured. Add the stock and milk to the pan, bring to the boil. Toss in the potatoes and sausages and simmer for 12-15 minutes. Meanwhile cook the pasta according to the instructions on the packet and drain and keep aside. Blend in the cream into the simmering stock and simmer for 5 mins. Add the parsley and pesto (I like 4 Tbsp for a nice pesto hit) and combine well. Check seasoning and then adjust for taste with salt and some freshly ground black pepper. Fold in the cooked pasta and heat through for 2-3 mins.
Transfer the soup to individual serving bowls and serve with some freshly grated parmesan and garlic bread.
The FoodPorn Diaries 
Yes, you can use half and half or whole milk instead of cream. The consistency will of course be lighter. To get the same consistency as cream, you could add in a Tbsp of Flour when you toss in the onions. Stir well. This will make a light roux and then when you use milk it will thicken the soup up.
LikeLike
Love ur pics and the blogs, plannin on making this soup tonight, can i do it sans the cream?
LikeLike
Superb…
picturebite.com
LikeLike
sure swaps…we'll start with pesto cake…hehe 🙂
LikeLike
If I can manage that, then the cycle is complete! Wanna help me? 🙂
LikeLike
Is a pesto dessert next on the menu swaps??? 🙂
LikeLike