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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled. | 2. TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use. | 3. FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup. | 4. Great Potatoes.Kathleen Sloan-McIntosh. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
basil leaf	2	cups	packed	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
pine nut	1 1/2	1/2		1362.825	26.487	27.7222	138.4492
pecorino romano cheese	1/2	cup	grated	-	-	-	-
creme fraiche	1	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
buttermilk	2	tablespoons	sour	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
garlic clove	4		peeled crushed	-	-	-	-
bay leaf	1			-	-	-	-
thyme	1	sprig		-	-	-	-
leek	1		rinsed chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	stalk	trimmed chopped	10.24	1.9008	0.4416	0.1088
baking potato	3		peeled sliced	-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
heavy cream	1 1/2	cups		408.0	3.2880000000000003	3.408	43.29600000000001
buttermilk	3	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.