Categories: Soup
Ingredients
- 1 lb. potatoes
- 3 slices pancetta, chopped
- 2 tbsp olive oil
- 1 lb. onions, finely chopped
- 2 1/2 cups chicken stock
- 2 1/2 cups milk
- 3 1/2 oz. dried conchigliette
- 2/3 cup heavy cream
- 2 tbsp chopped fresh flat-leaf parsley
- Salt and pepper
- Parmesan cheese shavings, to serve
- Pesto:
- 1 cup fresh flat-leaf parsley
- 2 garlic cloves, chopped
- 1/3 cup pine nuts
- 2 tbsp chopped fresh basil
- 1/2 cup grated Parmesan
- 2/3 cup olive oil
Directions
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To make the pesto, put all of the ingredients in a food processor and process for 2 minutes.
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Peel the potatoes and finely chop.
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Cook the pancetta in a large saucepan over medium heat for 4 minutes. Add the oil, potatoes and onions and cook, stirring constantly, for 12 minutes.
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Add the stock and milk to the pan, bring to a boil and simmer for 10 minutes.
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Add the pasta and simmer for an additional 10 to 12 minutes, or as directed.
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Stir in the cream and simmer for 5 minutes. Add the chopped parsley and 2 tbsp of the pesto. Season with salt and pepper to taste.
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Ladle the soup into serving bowls and serve with Parmesan shavings.