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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%)
 

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