Carrot Cream Soup with Pesto Sauce
Soups • Italian
Description
Carrot cream soup with pesto sauce
Ingredients
- Turnips 4 pieces
- Onion 1 piece
- Potato 1 piece
- Water 0 qt
- Celery salt 1 stalk
- Orange Bell Peppers ½ piece
- Olive Oil 4 tablespoons
- Herbs 2 bunches
- Rye Bread 4 slices
- Goat cheese 4 slices
- Ocean salt to taste
- Ground Black Pepper to taste
- Nuts 2 tablespoons
Step-by-Step Guide
Step 1
Peel the vegetables and cut them into large pieces.
Step 2
Add the onion, carrots, and potato to boiling water. Add salt. Cook for 10–15 minutes.
Step 3
Add the celery stalk, bell pepper, and 2 tablespoons of olive oil to the broth. Cook until the potato and carrot are soft. Season with pepper to taste.
Step 4
Wash and dry the green basil, dill, and parsley. For the nut mixture: lightly toast almonds, cashews, and peanuts (if not roasted). Blend the herbs and nuts together. While the blender is running, slowly pour in the olive oil.
Step 5
Blend the soup until smooth.
Step 6
Stir the pesto into the soup.
Step 7
Serve with rye bread and goat cheese.
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