Potato & Spring Onion Soup with Spinach Pesto
Try the vibrant Potato & Spring Onion Soup with Spinach Pesto from Mill City Farmers Market. Perfect for transitioning into spring with locally sourced ingredients. Serves 4 as a first course or 2 as...
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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
- pepper
- 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)
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