Peas and Potato Soup with Tarragon Pesto

Name: Peas and Potato Soup with Tarragon Pesto
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams pancetta or bacon, finely diced, optional; 4 servings Soup; 1 clove garlic, grated or flattened into paste; 59 milliliters ditalini pasta; 1 large head escarole, cleaned and chopped; 1 handful A generous flat-leaf parsley; 4 cloves garlic, chopped; 1 Tbsp lemon, zested and juiced; 9 servings A few grates nutmeg; 79 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, chopped; 59 milliliters About grated Parmigiano-Reggiano; 473 milliliters frozen peas; 4 servings Pesto; 3 Tbsps toasted pine nuts or shelled pistachio nuts; 4 servings Salt and freshly ground black pepper; 2 larges starchy potatoes, peeled and diced 1/2-inch; 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed; 946 milliliters chicken or vegetable stock-in-a-box; 710 milliliters water

Peas and Potato Soup with Tarragon Pesto might be just the main course you are searching for. This recipe makes 4 servings with 824 calories, 20g of protein, and 54g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Head to the store and pick up olive oil, pistachio nuts, peas, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Watch how to make this recipe.

Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally.

Ingredients you will need

Salt And Pepper

Pancetta

Potato

Garlic

Onion

Equipment you will use

Frying Pan

Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat.

Ingredients you will need

Salt And Pepper

Escarole

Nutmeg

Stock

Water

Soup

Equipment you will use

Frying Pan

Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.

Ingredients you will need

Ditalini

Pesto

Peas

Equipment you will use

Bowl

Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Zest