PEA AND PESTO SOUP
Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 17m
Yield enough for 2 hearty bowls
Number Of Ingredients 6
Steps:
- The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.
- Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
- Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
- Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PEAS AND POTATO SOUP WITH TARRAGON PESTO
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
- Pesto:
- Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Provided by Tejal Rao
Categories soups and stews, main course
Time 45m
Yield Serves 4-6
Number Of Ingredients 18
Steps:
- Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
- Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
- Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
- Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams
PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
POTATO AND PESTO SOUP
There is only one word to describe this soup and that word would be YUM! My Fiance made this for me on our second date and he has just now decided to give me the recipe and let me share it with all of you. I hope you enjoy it, it took allot to get it from him!
Provided by MizEmerilLagasse
Categories Pasta Shells
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
- Finely chop the bacon, potatoes, and onions.
- Sauté the bacon in a large pan over medium heat for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and the milk to the pan and bring to a boil.
- Simmer for 10 minutes.
- Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoons of the pesto.
- Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
Nutrition Facts : Calories 1199.5, Fat 94.5, SaturatedFat 29.8, Cholesterol 127.9, Sodium 814.2, Carbohydrate 63.6, Fiber 6.1, Sugar 9.7, Protein 30.2
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
POTATO-WATERCRESS SOUP WITH PESTO
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the soup, cook potatoes in boiling water until tender, about 30 minutes. When cool enough to handle, slip off the skins and pass through a ricer. Set aside.
- Bring a large pot of water to a boil. Add 8 cups of the watercress and blanch for 5 seconds. Immediately drain and refresh under cold running water. Drain and squeeze out excess water. Place in a blender with the yogurt and blend until smooth. Scrape into a bowl and whisk in the milk, mustard, 2 teaspoons salt and pepper to taste. Coarsely chop the remaining 2 cups watercress and stir into the soup. Refrigerate until chilled.
- Meanwhile, to make the pesto, blanch the watercress as above. Drain, squeeze out excess water and coarsely chop with a knife. Place in a blender with the walnuts, garlic, olive oil and salt. Blend until smooth, stopping as necessary to scrape down the sides of the jar.
- Taste soup and add more salt if needed. Ladle the soup among 4 bowls. Place 2 teaspoons of the pesto in the center of each bowl and sprinkle the mustard seeds around it. Serve immediately.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 976 milligrams, Sugar 13 grams, TransFat 0 grams
POTATO SOUP WITH PARSLEY PESTO
A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.
Provided by PinkCherryBlossom
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soup:.
- Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
- When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
- Pesto:.
- Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.
Nutrition Facts : Calories 381.2, Fat 26.5, SaturatedFat 8, Cholesterol 25.6, Sodium 119, Carbohydrate 32, Fiber 4, Sugar 2.5, Protein 6.1
BEEF, POTATO & BASIL PESTO SOUP
I love pesto & potatoes so I have to put this one in my recipes to try when I have time. Serves 1.
Provided by Sonya01
Categories Stocks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat a small saucepan over medium heat.
- Spray with oil.
- Add leek and potato and cook, stirring for 2 minutes.
- Add the stock and simmer, uncovered, for 10 minutes
- Add the zucchini and beans and simmer for a further 3 minutes or until tender.
- Taste and season with salt if needed.
- Add the beef.
- Remove from heat.
- Set aside for 1-2 minutes.
- Ladle the soup into a serving bowl.
- Add the pesto.
- Serve.
Nutrition Facts : Calories 547.6, Fat 25.3, SaturatedFat 9.9, Cholesterol 70, Sodium 1280.2, Carbohydrate 53, Fiber 10.3, Sugar 7.7, Protein 29.8
ST. PATRICK'S DAY POTATO SOUP WITH PESTO
This luxurious, silky smooth potato soup showcases a brilliant emerald mound of pesto floating on the surface -- perfect for St. Patrick's Day dinners. Make the pesto ahead of time. If you can't obtain enough fresh basil, look for a good quality jarred pesto for this recipe. Crème fraiche is often available at a good cheesemonger or in some specialty food shops. You can easily make your own, though. Serve this soup with thin slices of toasted baguettes.
Provided by Olha7397
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
- TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
- FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
- Great Potatoes.Kathleen Sloan-McIntosh.
Nutrition Facts : Calories 1232.8, Fat 118.8, SaturatedFat 59.5, Cholesterol 316.6, Sodium 790.6, Carbohydrate 37, Fiber 3.4, Sugar 4.4, Protein 10.9
PESTO POTATOES
This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
POTATO AND PESTO SOUP
This is SO easy and tastes SO good. Impressive enough to serve company. If I remember correctly I got this in a Pillsbury cookbooklet.
Provided by Michelle S.
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine butter, spices and broth.
- Bring to a boil.
- Stir in milk and potato flakes.
- Return to boiling.
- Reduce heat and simmer 5 minutes, stirring constantly.
- Spoon soup into bowls and top with a scant tablespoon of pesto.
- Swirl.
- Serve immediately.
Nutrition Facts : Calories 181.3, Fat 9, SaturatedFat 5.4, Cholesterol 27.3, Sodium 483.7, Carbohydrate 17.6, Fiber 1, Sugar 0.9, Protein 7.7
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5/5 (1)Total Time 45 minsServings 6Calories 180 per serving
- In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.
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- In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.
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- Using a blender, pulse garlic until finely minced. Add parsley and dill and pulse until finely minced. Add cheese, oil, lemon juice and 1/4 tsp (1 mL) each salt and pepper and process until smooth.
- Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.
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