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
  or vegetable stock cube (for 0.5 l), crumbled
• 500 g water
• 200 g whole milk
• ground black pepper, to taste