Directions:
- TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
- TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
- FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
- Great Potatoes.Kathleen Sloan-McIntosh.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.06 Kcal (2529 kJ) | ||
| Calories from fat | 550.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.12g | 94% | |
|---|---|---|---|
| Cholesterol | 110.06mg | 37% | |
| Sodium | 660.46mg | 28% | |
| Potassium | 222.08mg | 5% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 6.93g | 14% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 196mg | 20% | |
| Amount Per 100 g | |||
| Calories | 243.16 Kcal (1018 kJ) | ||
| Calories from fat | 221.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.6g | 94% | |
|---|---|---|---|
| Cholesterol | 44.3mg | 37% | |
| Sodium | 265.86mg | 28% | |
| Potassium | 89.39mg | 5% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 2.79g | 14% | |
| Vitamin C | 3.9mg | 16% | |
| Iron | 0.3mg | 4% | |
| Calcium | 78.9mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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