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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Try serving this as a starter to your meal. Ingredients:
3 slices bacon |
1 lb mealy potato |
1 lb onion |
2 tablespoons butter |
2 1/2 cups chicken stock |
2 1/2 cups milk |
3/4 cup dried conchiglie |
5/8 cup heavy cream |
chopped fresh parsley |
salt and black pepper |
freshly grated parmesan cheese |
1 cup finely chopped fresh parsley |
2 cloves garlic, crushed |
2/3 cup pine nuts, crushed |
2 tablespoons chopped fresh basil leaves |
2/3 cup freshly grated parmesan cheese |
white pepper |
5/8 cup olive oil |
Directions:
1. To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
2. Finely chop the bacon, potatoes, and onions.
3. Fry the bacon in a large pan for 4 minutes.
4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
5. Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
6. Add the conchigliette and simmer for 12-14 minutes.
7. Blend in the cream and simmer for 5 minutes.
8. Add the parsley and 2 tablespoon pesto sauce.
9. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
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