It’s that time of the year when squashes, herbs and tomatoes begin coming into season. This week we’re highlighting a potato soup seasoned with pesto courtesy Chef Franklin Biggs and the Farmers’ Market farmers. This soup is good cold as well as hot.
8 potatoes, peeled and sliced
12 cups chicken or vegetable stock
As needed corn starch
To taste salt and pepper
4 cups cream
1 cup fresh pesto made with 2 cups basil, 1/4 cup browned garlic, 1/4 cup pine nuts, 1/2 cup parmesan or asiago, 1/2 cup olive oil
If serving cold, chill in refrigerator, or in an ice bath. Just before serving stir in the fresh pesto to give a wonderful color and fresh flavor.