For the smoked garlic soup, place the potato, garlic cloves and hot stock into a pan and bring to the boil. Season with salt and freshly ground black pepper, reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender. Blend with a hand blender until smooth.
For the parsley pesto, place all the parsley pesto ingredients into a small food processor and blend until smooth.
To serve, pour the soup into a bowl, swirl in a spoonful of the parsley pesto and garnish with the chives.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).