Summer Minestrone
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 medium
Onion (diced)1
Bay Leaf3 sprigs
Marjoram (fresh)1 cup
Basil Leaves (fresh)2 cups
English Peas (shelled)1 cup
Heavy Cream1 bunch
Watercress1 cup
Parmesan1 cup
Pine Nut (toasted)1 tsp
SaltDirections:
1
In a large, heavy pot add a 3-count of extra-virgin olive oil
2
Add garlic, onion, bay leaf, marjoram and basil
3
Saute gently until fragrant
4
Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes
5
Season with salt and pepper
6
Dump in the chicken stock and heavy cream bring to a gentle boil
7
Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard
8
Remove half of the vegetables from the pot and puree and add back to the pot to thicken
9
Simmer for 5 to 7 minutes until the vegetables are just tender
10
Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper
11
Garnish with watercress or parsley
12
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture