Saturday, September 21, 2013

Pesto Potato Soup

Always turns out incredibly delicious.  Although this recipe is a bit more time consuming that some of the other ones I do, it never disappoints and is great for when you have a little bit of extra time to cook.  

1 small package of Smoked Bacon
1 Large Chicken Breast
5 Large Russet Potatoes (skinned)
1 Large Red Pepper (Seeded)
2 Tbsp Butter
2 1/2 Cup Chicken Stock
2 1/2 Cup Milk
6-8 oz Conchigliette (small shell pasta)
2/3 Cup Heavy Cream
Chopped Parsley
Garlic Salt

Pesto Sauce Ingredients:
2 Tbsp chopped Parsley
3 Garlic Cloves (Crushed)
1/2 Cup Pine Nuts (Crushed)
2 Tbsp chopped Basil
1/2 Cup Grated/Shredded Parmesan Cheese
2/3 Cup Olive Oil

To make the pesto sauce, put all of the ingredients in a blender or food processor for about 2 minutes. 
Finely chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pan over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 
Finely chop the chicken and cook in a separate pan with a dash of olive oil and season with garlic salt and basil.  Cook until browned all the way through.  Add the chicken to bacon and potatoes.
Add the chicken stock and the milk tot he pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  
Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese. 

Put all of the pesto ingredients into the blender
Blend for about 2 minutes
Cook the bacon, potatoes, butter, and red pepper together
Continue cooking the potatoes and also cook the seasoned chicken
Add the chicken to the bacon and potatoes
Add the chicken stock and the milk
Add the conchigliette
Add the heavy cream
Add the Parsley
Add the pesto
Mix thoroughly
Serve with Parmesan sprinkled on top

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