Parmentier, Cheddar and Pesto Soup

 

For 6 servings

For the Parmentier Soup

• 15ml butter
• 3 shallots, minced
• 2 yellow-fleshed potatoes, peeled and sliced
• 1 liter chicken or vegetable broth
• 10ml salt
• Pepper
• 250 ml sharp cheddar, grated

For the pesto

• 60 ml fresh parmesan
• 60 ml pine nuts (pine nuts), toasted
• 1 garlic clove
• 500ml fresh basil
• 125ml olive oil
• Juice of ¼ lemon
• Salt and pepper

1. In a large saucepan, melt the butter and brown the shallots for 4 to 5 minutes; add potatoes and chicken broth.
2. Season and simmer for 30 minutes over low heat; add the cheese, stir for 2 minutes and, using a hand blender, grind the soup to obtain a smooth, creamy texture.
3. For the pesto, in a food processor, grind the parmesan, pine nuts and garlic; add basil, olive oil and lemon juice.
4. Season with salt and pepper, then mash to a smooth purée; to obtain a creamier pesto, drizzle the oil.
5. Garnish the soup with a dash of pesto and with a spoon, form a spiral of pesto on the surface of the soup to impress the guests.

BON APPÉTIT