Potato soup with pesto

  

Tomato soup with dried tomatoes
 
  • 4 POTATOES, peeled and cubed
  • 1 ONION, chopped
  • 1/4 TURNIP, cubed
  • 2 CLOVES GARLIC, chopped
  • 4 CUPS VEGETABLE STOCK
  • 1 CUP CREAM
  • 2 TBSP PESTO
  • 1 CUP WHITE WINE
    •
 
  • 1 ONION, chopped
  • 2 CANS of TOMATOES
  • 100 GRAM DRIED TOMATOES, chopped
  • 2 CUPS BEEF STOCK
  • 2 BAY LEAVES
  • HANDFUL THYME, cut
  • 150 GRAM MINCED BEEF
  • 2 TBSP BREADCRUMBS
  • HANDFUL BASIL LEAVES, chopped
    •

Stir fry the onion, turnip and garlic for 5 minutes. Add the stock and the potatoes and bring to the boil. Simmer for 25 minutes; puree the soup. Add the cream and wine, heat for 2 minutes. Add the pesto and stir quickly.

Stir fry the onion for 5 minutes. Add the dried tomatoes, canned tomatoes (chop the tomatoes coarsely) and the juice. Bring to the boil and simmer for 5 minutes. Add the beef stock, the thyme, the bay leaves and pepper and salt to taste, bring this to the boil and simmer for 45 minutes. In the mean time, mix the minced beef and breadcrumbs and form small balls. Cook these 5 minutes in water. Puree the soup, add the meat balls and sprinkle with basil leaves.

Inspired by NRC.


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