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Tuesday, June 17, 2014

A Soup For Summer


  • 6 Tbsp. olive oil, divided
  • 1 leek, white and pale-green parts only, chopped
  • 1/2 small fennel bulb, finely chopped
  • 1/2 small yellow onion, finely chopped
  • 1 celery stalks, thinly sliced
  • 4 cups low-sodium vegetable or chicken broth
  • 2 small carrots, peeled, thinly sliced lengthwise on a mandoline
  • 1 cup fresh shelled peas or fava beans (from about 1lb. pods) or frozen
  • Kosher salt, freshly ground pepper
  • 1/2 cup fregola, ditalini, or other tiny pasta
  • 1 1/2 cups (lightly packed) fresh flat-lead parsley leaves
  • 1/2 shallot, finely chopped
  • 2 red pearl onions or 1/4 small red onion, thinly sliced
  • Shaved Parmesan (for serving)

Heat 2 Tbsp. oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes. 
Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup. 
While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.

Calories 340
Fat 22 G
Fiber 5 G

Clapp, Alloe L. "A Soup for Summer." Bon Appetit. June 2014. 43. Print

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