When the weather is warm, sometimes a light lunch of a cup of soup and a salad are just the ticket. This easy soup uses fresh herbs and summer veggies and would pair well with a grilled cheese sandwich using some market chevre. Grab some pesto from Paul (we recommend the parsley pesto for this recipe) and whip this up!
To prepare Pesto: Combine basil and garlic in blender container. Purée. Add a pinch of salt and pepper. With blender running, drizzle oil into mixture and continue blending to make a paste. Stir in Parmesan cheese and reserve.
To prepare Soup: Toast orzo in a nonstick pan until it turns a golden color. Set aside. Sauté black-eyed peas, onion, garlic, and thyme. Add stock and simmer until the peas are half-cooked. Drain off and save about half of the stock. Add carrot, bell pepper, turnip, zucchini, and celery to pea mixture; sauté for 10 minutes. Season with salt and pepper. Add reserved stock and simmer for 15 minutes. Add orzo and simmer for another 15 minutes. Season with salt and pepper if needed.
To serve, ladle into soup bowls and garnish each serving with a spoonful of pesto
Recipe compliments of Chef Philippe Pinon, Midi South of France at Le Meridien Hotel
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.