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Ingredients
Parsley Pesto
- 25 g Parmesan cheese cut in pieces (2 cm)
- 25 g fresh parsley leaves
- 25 g pine nuts
- 75 g extra virgin olive oil
- 1 garlic clove
- ½ tsp fine sea salt
Potato Soup
- 475 g floury potatoes peeled, cut in pieces (2 cm)
- 150 g onions quartered
- 25 g unsalted butter diced
- 1 tsp fine sea salt plus extra to taste
-
1
chicken stock cube (for 0.5 l) crumbled
or vegetable stock cube (for 0.5 l) crumbled - 500 g water
- 200 g whole milk
- ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 334.7 kcal / 1400.4 kJ
- Protein
- 6.7 g
- Fat
- 22.7 g
- Carbohydrates
- 27.9 g
- Fibre
- 3.6 g
- Saturated Fat
- 6.9 g
- Sodium
- 946.1 mg
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