Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pesto is an aromatic, super flavorful sauce traditionally made from basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil. While a classic version is fantastic on its own, we don't stop at the basics. Swap basil with other fresh herbs such as mint, parsley, or cilantro, or other greens like arugula and spinach. Use walnuts or almonds in place of pine nuts and even throw in salty. fennel, brussels sprout and pesto soup. dinner. fennel, cumin and coriander lamb skewers. dinner. . freekeh and pistachio tabouli with blistered cherry tomatoes. dinner. french onion soup. dinner. . pea and spinach soup. dinner. kale, pumpkin and sage quinoa pasta. dinner. kale, spinach and tofu soup.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Fennel and Pea Soup with a hint of Pistachio Pesto is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have 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
- Get 100 grams frozen peas
- Prepare Olive oil
- Make ready 6 basil leaves
- Get Salt
- Take Black pepper
- Make ready 150 grams unshelled pistachio
- Make ready 3 tablespoons grated pecorino cheese
- Take 3 tablespoons grated parmesan cheese
Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Skagit Summer Vegetable Soup with Pistou. Smoky Tomato and Cannellini Bean Soup. Spring Minestrone Verde with Pistachio Pesto.
Steps 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!
Smoky Tomato and Cannellini Bean Soup. Spring Minestrone Verde with Pistachio Pesto. See recipes for Lavender pistachio brownies too. Basil pesto is a late summer classic. Most recipes with fennel, like our Shaved Fennel, Roasted Tomato, and Pistachio Salad from yesterday, focus on the crunchy bulb, leaving us in a lurch when it comes to the leftover stalks and fronds.
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