Minestrone primavera
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Spring Kitchen with Tom Kerridge
Spring vegetables - asparagus, peas and broad beans – are made into a fresh-tasting soup, served with a dollop of fresh pesto on top.
Method
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For the minestrone primavera, blanch the asparagus, peas, broad beans and green beans in a pan of boiling salted water for a few minutes until cooked but with a crunch. Drain and set aside on a tray.
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Heat a drizzle of olive oil in a saucepan, add the spring onions, celery and potatoes and fry for about 10 minutes, or until the potatoes are soft, stirring occasionally.
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Pour in the chicken or vegetable stock (or you could simply use some of the water used to cook the vegetables). Add the blanched vegetables. Stir in the double cream (if using) and season with salt and pepper. Blend with a hand blender, but leave it chunky.
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For the pesto, place all the ingredients into a food processor with a tablespoon of water and blend to make a smooth pesto.
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Serve the minestrone in bowls with a drizzle of fresh pesto on top.
Ingredients
For the minestrone primavera
- 150g/5½oz asparagus, chopped
- 100g/3½oz shelled fresh peas
- 100g/3½oz shelled fresh small broad beans
- 150g/5½oz fine green beans, chopped
- extra virgin olive oil
- 2 spring onions, finely chopped
- ¼ head celery, finely chopped
- 200g/7oz waxy potatoes, peeled and cut into 1cm/½in cubes
- 500ml/18fl oz fresh chicken stock (or vegetable stock)
- 50ml/2fl oz double cream (optional)
- sea salt and freshly ground black pepper
For the pesto
- 50g/1¾oz fresh basil leaves
- 1 garlic clove, finely chopped, crushed with a little salt
- 50ml/2fl oz olive oil
- 2 tbsp pine nuts
- 4 tbsp grated parmesan cheese (or vegetarian alternative)
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