Potato Chowder Soup with Dill Pesto and Croutons

Potato Chowder Soup with Dill Pesto and Croutons

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Ingredients

• 2 tbsp olive oil
• 1 medium Ontario onion, finely diced
• 3 cloves garlic, minced
• 2 celery stalks, 1/4 inch chopped
• 1 large Ontario carrot, cut in 1/4 inch rounds
• 2 tbsp flour
• 1/4 cup dry white wine
• 1 L vegetable stock, low sodium
• 1 lb Ontario red potatoes, skin on and cut in 1/2 inch cubes
• 1/2 cup half and half cream
• 1tsp salt
• 1 tsp fresh ground pepper
Dill Pesto
• 1 cup fresh dill
• 1/4 cup fresh Italian flat leaf parsley, roughly chopped
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 3 tbsp grated Parmesan cheese
Garnish
• Croutons – store bought are fine

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic, celery, carrot and sauté until translucent slightly golden, about 5-6 minutes.
2. Add the flour and stir with a wooden spoon until it absorbs into the oil, making a roux. Cook the roux for 2 minutes.
3. Whisk in the wine, then slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil.
4. Add the potatoes and simmer for 15 minutes or so, or until you can easily pierce the potatoes and carrots with a fork.
5. While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want to ensure the cream is hot but not boiling when you add it to the soup.
6. Add the warmed half and half and bring the chowder back to a simmer for just a moment. Season with salt and pepper.
7. To make the pesto, place all ingredients in a food processor or blender and pulse until finely minced.
8. Serve soup hot topped with pesto and croutons.