- App 20 portions
- SOUP
- 500g Maris Peer new potatoes or similar
- 1 banana shallot, sliced
- 1 clove garlic sliced
- 1 sprig of thyme tied in muslin
- 30 ml olive oil
- Water to cover
- WILD GARLIC PESTO (60-70 portions)
- 150g wild garlic leaves, washed and de stalked
- 85g coarse grated Parmesan
- 100g toasted pine nuts
- 5g antioxidant
- Maldon salt and black pepper
- Lemon juice to taste
- Arbequina olive oil to consistency
New Potato Soup With Wild Garlic Pesto
Russell Brown
8th April 2013
New Potato Soup With Wild Garlic Pesto
Sienna 10th Anniversary RecipesNew Potato Soup With Wild Garlic Pesto
Photography by Richard Budd (C) 2013
Ingredients
Method
SOUP
Sweat the shallots and garlic in olive oil until starting to soften. Wash and thinly slice the potatoes then re wash. Add the potatoes to the pan and cook for a further 5 min. Cover with water, add the thyme and cook until tender. Remove the thyme, squeezing the muslin well. Blitz, pass and adjust the seasoning. If necessary adjust the consistency to that of heavy double cream.
WILD GARLIC PESTO
Place the wild garlic, Parmesan, pine nuts and antioxidant in a blender, pulse until roughly blended. Pulse in enough olive oil to give a paste that can be quenelled. Season with salt, pepper and lemon juice.
NOTE At the start of the wild garlic season the leaves are often stronger so you may only need a reduced quantity.
ASSEMBLY
Serve the soup in warmed expresso cups, topped with a small quenelle of pesto and a drizzle of Arbequina olive oil.
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