Potato leek soup and fresh pesto
Would you join me at this pretty table? This was our lunch on the day that Studio Toutdoux and I went together for a day to style and photograph. In the morning we did free styling and put the lunch on the picture. In the afternoon we made product pictures of their handmade products.
Ingredients: - 5 prey - 3 bouillon tablets - 600 grams of spicy potatoes - 2 sage leaves - 1 liter of water - 2 cloves of garlic - 100 ml whipped cream - a hand of black sesame seeds - 4 tablespoons olive oil.
Preparation: - Put the olive oil in a saucepan and bake the sliced leek with the squeezed garlic and simmer for 5 minutes. - Peel the potatoes and cut into pieces. Add these together with the 2 sage leaves. - Add the water and the broths and boil for 20 minutes. - Add the whipped cream. - Clean with the bar mixer until smooth. - Serving the soup allows you to spread some black sesame seeds on the soup.
Fresh pesto is delicious. My husband and I used to do it often when we lived in Utrecht. He then took a bunch of basil and pine nuts at the Turkish shop and made a whole pot for the week. Ingredients for fresh pesto: - 60 olive oil - 50 grams Parmesan cheese / Pecorino - basil 70 grams - 2 cloves of garlic - pinch of salt - 40 grams of pine nuts
Preparation of pesto: - Roast the pine nuts into a frying pan, without oil or butter. - Put the pine nuts and basil in the bar mixer. - Add the olive oil, squeeze the garlic cloves and add some salt. - Add the parmesan cheese and puree again. - If you want to keep the pesto longer, make sure that on top of a layer of olive oil, it stays longer. Cover it, in the fridge and ready!
The next photo is actually taken again during the cleanup. Notice that I am more aware of that. Then you get really beautiful settings that are not specially styled but with "accidental" beautifully laid a beautiful shot.
More foodstyling at my blog www.mylucie.com And Instagram is a great place to meet each other