Creamy Potato Soup With Sage And Toasted Walnut Pesto Recipe

Ingredients

2 tbsp. extra-virgin olive oil

1/2 c. extra-virgin olive oil

1 large onion

2 large cloves garlic

7 large russet potatoes (4 pounds)

10 c. chicken stock

1/2 c. chopped toasted walnuts

1/2 c. sage leaves

1/2 c. parsley leaves

1/4 c. grated Pecorino cheese

1 tsp. salt

Freshly ground pepper

Preparation

Step 1In a large saucepan or stockpot, heat 2 tablespoons olive oil over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown, about 12 to 15 minutes. Add garlic and cook, stirring, 30 seconds. Add potatoes and stock, and bring to a boil. Reduce to a simmer; cover and cook 25 to 30 minutes until potatoes are very tender.Step 2Meanwhile, in a food processor combine walnuts, sage, parsley, cheese, and 1 teaspoon salt to make pesto. Pulse until finely ground. With the processor on, slowly add 1/2 cup olive oil. Transfer to a bowl.Step 3Puree soup in batches in a food processor or blender (or with a hand blender). Season to taste with salt and freshly ground pepper. Ladle into bowls and top each with 1 teaspoon of pesto.