potato & pasta soup

                          Potato & pasta soup

   

Ingredients

  servers

• 3 slices rind less , smoked,                  
  
• fatty bacon or pancetta
• 450 g/1 lb floury pancetta
• 450 g/1 lb onions
• 2 tbsp olive oil
• 625 mil/20 fl OZ chicken stock
• 625 mil/20 fl OZ milk  
• lOO g/3 l/2 oz dried conchigliette                     
  
  
  
• 150 ml/5 fl oz double cream
• chopped fresh parsley
• salt and pepper
• garlic bread and Parmesan
• cheese shavings, to serve
• pesto sauce
• 55 g/2 oz finely chopped
• fresh parsley
• 2 garlic cloves, crushed
• 55 g/2 oz pine nuts, crushed
• 2 tbsp chopped fresh basil
• leaves
• 55 g/2 oz freshly grated
• Parmesan cheese
• white pepper
• 150 ml/5 fl oz olive oil

Method

1. To make the pesto sauce, put all of the

    ingredients in a blender or food processor and

    process for 2 minutes, or blend by hand using

    a mortar and pestle.

2. Finely chop the bacon, potatoes and onions.

    Cook the bacon in a large saucepan over

    medium heat for 4 minutes. Add the olive oil,

    potatoes and onions and cook for 12 minutes,

    stirring constantly.

3. Add the stock and milk to the pan, bring to

    the boil and simmer for 10 minutes. Add the

    conchigliette and simmer for a further 10—12

    minutes.

4. Blend in the cream and simmer for

    5 minutes. Add the chopped parsley, salt and

    pepper and 2 tablespoons of the pesto sauce.

    Transfer the soup to individual serving bowls

    and serve with Parmesan cheese shavings

    and fresh garlic bread