Potato cream soup with baked garlic and parsley pesto
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If you have a ready-made chicken soup, use it. If not, I'll tell you how I did it… I often use the pressure cooker when I'm in a hurry. I used it this time too. So: the washed and cleaned chicken cutlery is put in the pot. Add the peeled potatoes and cut into cubes. Put on the fire and leave for 30 minutes when the soup starts to boil. After boiling, strain the soup and choose the boiled potatoes.
Put a little oil and butter in the pot in which we are going to make the soup. Heat, finely chop the onion and cook. After the onion has hardened and softened well, add a soup polish. Let it simmer until the onion is well cooked. Add the rest of the soup and potatoes.
While the soup is boiling, we take care of the garlic. Use the whole garlic cloves with the peel. Cut a little from the end of the head so that the grains can be seen. Put them on an aluminum foil, sprinkle with a little oil and a little salt. Wrap the garlic in foil, put the package in the oven heated to 180 degrees C, for 20-30 minutes. The garlic is ripe when it becomes soft, and when you squeeze the core, it will come out easily. Gather the whole baked core from the garlic and place it over the soup. Stir the soup well with a vertical blender until the soup becomes creamy. Use both potato and soup as you want the soup to be thick. Season to taste with salt and pepper, add sour cream for cooking and bring to a boil.
For parsley pesto: wash the parsley and choose the leaves. Put them in a food processor, add the other ingredients and mix until you get a paste. Store in a jar with a lid and refrigerate.
The soup is served with croutons, Greek fatty yogurt, fried pumpkin seeds, parsley pesto and a little oil flavored with chili.
Croutons are very easy to make: use 2 day old bread. Cut the bread into cubes, sprinkle with oil and various herbs. Put them in the tray with baking paper and bake for 5-10 minutes, until they become crispy. You're welcome!!!!