Potato cream with leek and pistachios.

Luggage unpacked, new books and discs with interesting facts aligned on the cupboards, laundry done.

Time for something tasty. Whenever I’m back from long journeys, I crave for something light and warm. In the fridge I only had everyday vegetables, like potatoes and leek.

And what I’ve made out of those?

Potato cream with leek and pistachios pesto!!!

Pesto preparation: All the ingredients blend to unified mass. I’ve put aside a few whole pistachios for soup decoration.

I’ve cut potatoes into cubes, and the leek into slices. Placed it in the pot, add water to cover all vegetables to their tips) I’ve added spices and boiled until soft.

Next, I’ve mixed all together, added coconut milk and boiled for few more minutes on lazy fire. As a finishing touch, I’ve put spices to the soup and…RADY:)

I’ve poured the cream along with pesto to the cup, to finish it all I’ve put a few pistachios on the top of it.

The soup was OUTSTANDING!!!