Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I have loved my entire life.
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.
To get started with this particular recipe, we have to first prepare a few components. You can cook fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Prepare 2 small fennels
- Prepare 100 grams frozen peas
- Make ready Olive oil
- Make ready 6 basil leaves
- Get Salt
- Prepare Black pepper
- Prepare 150 grams unshelled pistachio
- Make ready 3 tablespoons grated pecorino cheese
- Get 3 tablespoons grated parmesan cheese
This tasty homemade pesto is vibrant, flavorful, and just plain pretty. Slather it on sandwiches or pizza, swirl it into pasta and soups, or spread it on crostini for a tasty vegetarian. Adding a small dollop of pistou—the French version of pesto—to this light vegetarian soup gives it a Add the carrots, parsnip, sliced fennel and onion. What makes this soup so good?
Instructions to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
- Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
- While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
- Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
- Add a spoonful of pistachio pesto and mix further
- Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
- Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!
It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati. The classic vegetable soup is re-vamped with the addition of fluffy good-for-you quinoa. Plus, to give extra texture, we've created a crunchy, fresh and refreshing pesto to top the soup.
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