Potato Soup with Parsley Pesto

Parsley Pesto

• 25 g Parmesan cheese cut in pieces (2 cm)
• 25 g fresh parsley leaves
• 25 g pine nuts
• 75 g extra virgin olive oil
• 1 garlic clove
• ½ tsp fine sea salt

Potato Soup

• 475 g floury potatoes peeled, cut in pieces (2 cm)
• 150 g onions quartered
• 25 g unsalted butter diced
• 1 tsp fine sea salt plus extra to taste
• 1 chicken stock cube (for 0.5 l) crumbled
  oder vegetable stock cube (for 0.5 l) crumbled
• 500 g water
• 200 g whole milk
• ground black pepper to taste