Puree of Vegetable Soup with Pesto Swirl
Elizabeth Johnson
ingredients
- 2 T olive oil
- 3 leeks, white and light green parts only, cleaned and finely chopped
- 2 garlic cloves, minced
- 4 carrots, peeled and cut into 2-inch pieces
- 2 parsnips, peeled and cut into 2-inch pieces
- 4 zucchini, cut into 2-inch pieces
- 3 white potatoes, peeled and cut into 2-inch pieces
- 2 T tomato paste
- 8 c chicken stock
- 2 T finely chopped parsley
- 2 T finely chopped fresh thyme
- salt and pepper
- 2 T fresh lemon juice
- 1/2 c basic pesto
- 2 T finely chopped parsley, for garnish
directions
- 1
In a large Dutch oven, heat olive oil. Add leeks and saute for 3-5 minutes until softened. Add the garlic and saute for 1 minute longer. Add the carrots, parsnips, zucchini, potatoes, tomato paste, 7 c stock, 1 T parsley, 1 T thyme, salt and pepper. Mix together well. Cover partially and simmer over medium heat for 30-35 minutes, until potatoes are tender.
- 2
Puree until smooth in the pan or in batches in a food processor. Return the soup to the pan if necessary. Add remaining 1 c stock and bring to simmer. Add remaining 1 T each parsley and thyme and the lemon juice, cook for 3 minutes. Taste for seasoning.
- 3
Serve in warmed bowls. Swirl in tablespoon of pesto and garnish with parsley.
- 4
Can be prepared up to 3 days ahead, covered and refrigerated. Reheat gently and adjust seasonings.
Source: Maureen Olander
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