Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chilled Sour Cherry Soup with Fennel & Sour Cream "Fennel might be my favorite vegetable. For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fennel and Pea Soup with a hint of Pistachio Pesto is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Prepare 2 small fennels
- Make ready 100 grams frozen peas
- Take Olive oil
- Make ready 6 basil leaves
- Get Salt
- Get Black pepper
- Get 150 grams unshelled pistachio
- Get 3 tablespoons grated pecorino cheese
- Prepare 3 tablespoons grated parmesan cheese
This pistachio pesto can be used to elevate any dish: meats, pastas, and more! How do I use pistachio pesto? You can use it on so many things! I'm sharing a recipe later where I tossed this on I have tried it on roasted veggies, mixed in asparagus soup, smeared on bread, and just with a spoon!
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!
What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati. There's a new pesto in town!
So that is going to wrap it up for this special food fennel and pea soup with a hint of pistachio pesto recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
