Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, fennel and pea soup with a hint of pistachio pesto. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I’ve loved my whole life.
Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top. Fennel and Pea Soup with a hint of Pistachio Pesto. So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the ingredients described below.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Make ready 2 small fennels
- Get 100 grams frozen peas
- Make ready Olive oil
- Make ready 6 basil leaves
- Get Salt
- Get Black pepper
- Prepare 150 grams unshelled pistachio
- Take 3 tablespoons grated pecorino cheese
- Make ready 3 tablespoons grated parmesan cheese
We made more pistachio pesto than what we needed for this recipe with the ingredients described below. 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. Season the pesto with salt and pepper, to taste.
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!
With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste. See recipes for Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée too. This simple basil pistachio pesto recipe is easy to make in the blender or food processor, and loaded up with the best fresh flavors. Combine water, coconut milk, onion, ginger, and kaffir lime leaves in large stockpot with tight-fitting lid.
So that is going to wrap it up with this special food fennel and pea soup with a hint of pistachio pesto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
