Categories: Recipes
      Date: Sep  8, 2014
     Title: Vegetable & Pesto Soup

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!



Ingredients

Pesto
Soup

Directions

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

Serves 6-8

Recipe compliments of Chef Philippe Pinon, Midi South of France at Le Meridien Hotel