Recipe Spring essence soup with pesto and rhubarb
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Auteur : Laurie Bock, Lynden, WashingtonInternet : https://www.tasteofhome.com/recipes/spring-essence-soup-with-pistou/
Preparation: 20 min. Cook: 25 min.
6 servings (1-1/2 quarts)
INGRÉDIENTS
Pesto
PRÉPARATION
6 servings (1-1/2 quarts)
INGRÉDIENTS
- 1 medium leek (white part only), cut into 1/4-inch slices
- 1 large carrot, chopped
- 1 small sweet red bell pepper, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups chicken broth
- 10 baby red potatoes, quartered
- 6 fresh asparagus spears, cut into 1-inch pieces
- 1 cup chopped fresh rhubarb
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pesto
- 1/2 cup loosely packed fresh oregano
- 2 tablespoons chopped, toasted hazelnuts
- 1-1/2 teaspoons olive oil
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
PRÉPARATION
- In a large saucepan, sauté the leek, carrot, and red bell pepper in the oil until crisp-tender.
- Add the garlic; cook for 1 more minute. Stir in the broth and potatoes.
- Bring to a boil.
- Reduce the heat; cover, and simmer for 5 minutes. Stir in the asparagus, rhubarb, sugar, salt, and pepper; cover and simmer for 4 to 6 minutes more, or until the vegetables are tender.
- Meanwhile, place the oregano, hazelnuts, oil, garlic, and salt in a food processor; cover and pulse until smooth.
- Serve with soup.
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