Potato & Spring Onion Soup with Spinach Pesto - Mill City Farmers Market

Ingredients

• 2 cups spinach (or 1 ½ cups spinach and ½ cup basil)
• Zest and juice of ½ a lemon
• 1 garlic clove, peeled
• 2 Tablespoons of any roasted nut (pine nuts, almonds, etc. — optional)
• ¼ cup olive oil (you can add more if you like it saucy)
• ¼ – ⅓ cup freshly grated friesago cheese from Shepherd’s Way Farm
• Salt and pepper, to taste
• 1 Tablespoon unsalted butter
• 1 pound potatoes, peeled and diced
• ½ cup onion (bulb), diced
• Salt, to taste
• Freshly ground white pepper
• 3 cups chicken or vegetable stock
• ½ cup milk
• 2 ounces Red Table Meat Co. salami, casing removed and chopped (optional)
• 1-2 onion tops or green onions, chopped (optional garnish)