Potato and parmesan soup with walnut watercress pesto Recipe | Braun AU
Potato and parmesan soup with walnut watercress pesto: discover how easily and quickly you can prepare this tasty recipe invented by Marc Fosh, exclusively for Braun.
Ingredients
- 1 large onion
- 3 potatoes, peeled and diced
- 600 ml vegetable stock
- 200 ml coconut milk
- 100 ml cream
- 25 grams Parmesan, grated
- 1 tbsp. butter
- to taste salt
- to taste pepper
- 1 bunch coriander
- 60 grams watercress, stalks removed
- 5 tbsp olive oil
- 3 tbsp walnuts, shelled
- 1 clove garlic
- 1 juice of lemon
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