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Pea Soup with Pesto

Soup:
2 oz. Butter
1 lge Onion
8oz Frozen Peas
2 lge Potatoes
1 pt. Vegetable stock (or water)

Pesto:
2 cloves Garlic
1 tbs. Pine Nuts
Small bunch Fresh Basil
3 tbs. Olive oil

To make the Soup:
Peel and slice the onions and potatoes.
Sweat these with the butter in a pot until soft (about 10 mts on direct heat
or 5 mts at full in a microwave).
Add in the peas and the stock and bring to the boil.
Boil for 4 mts to cook the peas.
Take off the heat and liquidize.

To make the Pesto:
Either pound the Garlic, Pine nuts and Basil together until a paste and then add in the olive oil.
Or
Liquidize all the ingredients together.

Add a teaspoon of Pesto to each bowl of soup before serving.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef