Makes: 4 portions
Preparation time: 5 minutes
Cooking time: 35 minutes
1 Tbsp. of butter
3 minced shallots
2 yellow fleshed potatoes, peeled and diced
4 cups of chicken broth
2 tsp. of salt
1 cup of shredded cheddar cheese
⅓ cup of Genoese pesto from Marcello Farms
¼ cup toasted pine nuts*
Heat a large saucepan over medium heat, melt the butter and cook the shallots for 4 to 5 minutes until lightly caramelized.
Add potatoes and chicken broth, season with salt and pepper, and simmer for 30 minutes over low heat.
Add the cheese and stir for another 2 minutes.
Use the immersion blender and purée the soup (it must be creamy).**
Garnish the soup with a spiral of pesto and toasted pine nuts.
* You may use pumpkin or sunflower seeds if you prefer.
** You can use a food processor or a blender.
Use a cheddar aged 2 years or more for a richer taste.