← Back to Search Results
European, Italian
Pea, Pesto, and Arugula Soup 

Photo by: Jan Baldwin
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

For the Pesto:

  • A large handful of fresh basil leaves 
  • 1 clove garlic, peeled and roughly chopped  
  • A few tablespoons of pine nuts 
  • 4 tablespoons olive oil
  • ¼ cup (25 g) grated Parmesan cheese
  • Salt and pepper

  • 1 tablespoon olive oil 
  • 1 small onion, peeled and finely chopped 
  • 2 small zucchini, chopped  
  • 3½ cups (875 ml) chicken or vegetable stock 
  • 1 package (1 pound/450 g) frozen peas 
  • A large handful of arugula

Directions

 

Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce, adding a splash of water if the pesto is a little thick. Taste, season, and adjust anything that needs adjusting.  

In a large saucepan, heat the olive oil and soften the onion. Add the zucchini, then pour in the stock and simmer on low for 8 to 10 minutes. Add the peas and arugula, bring back to a boil, and cook for another 3 or 4 minutes until the vegetables are tender.

Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety purée. Reheat in the saucepan or serve cold, as it works either way. You can either run 4 tablespoons of pesto through the soup when you’re serving or reheating, if you are. Or, if serving cold, add it to the blender when you are puréeing the batches.


© 2012 Sophie Dahl

Note from Cookstr's Editors

Nutritional information includes 1/2 cup of basil, 2 tablespoons of pine nuts, 1/8 teaspoon of added salt per serving, 1/2 cup of arugula, and using half of the pesto.

 

Nutritional Information

Nutrients per serving (% daily value)

256kcal (13%)
1238mg (52%)
22g
5g
17g (26%)
0g
3g (14%)
10g
3g
3mg (1%)
3g
7g
54mg
515mg
46mcg RAE (2%)
38mg (63%)
125mg (12%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?