creamy potato and green bean soup
crema tiepida di patate e fagiolini
TOTAL TIME: 40 minutes
MAKES: 4 servings
Homemade basil pesto adds summery flavor to a simple potato soup. For best flavor, do not let the soup boil; heat it just until warm before serving.
- Coarse sea salt
- 1/2 pound green beans, cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds medium yellow-fleshed potatoes, such as
- Yukon gold, peeled and cut into 1/4-inch cubes
- 1/2 cup finely chopped onion
- 4 cups water
- genovese basil pesto
- Freshly ground black pepper
Bring a medium saucepan of salted water to boil. Add green beans and cook until just tender, about 4 to 6 minutes. Drain.
In a large heavy saucepan, heat oil over medium heat. Add potatoes and onion; cook, stirring occasionally, for 5 minutes. Add water, bring to a simmer and cook until potatoes are very tender, 12 to 14 minutes. Stir in green beans and 1 teaspoon salt; remove from heat. Working in batches, purée soup until smooth, then return to pot. Heat to a bare simmer over medium-low heat; cook, stirring frequently, for 5 minutes. Remove from heat.
To serve, heat soup over medium-low heat just to warm through (do not boil); remove from heat and season with salt to taste. Divide soup among serving bowls. Dollop with pesto to taste and sprinkle with pepper. Serve warm.
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