Watercress Pesto soup

green-soup-011This was a moment of inspiration in my kitchen today. Since it was put together on the fly, the proportions are up to you. It was quite delicious, unsurprising since this is basically a permutation falling somewhere between pasta with pesto, and Minestrone, two of my family’s classic Genovese recipes.

Shallot

olive oil

chicken stock

potato

spaghetti

watercress

pesto

Chop shallot, saute in olive oil until wilted. Set aside. Add chicken stock and potato. Once the stock is boiling, add spaghetti, broken up small. Remove both from stock with a slotted spoon when just cooked, set aside. Add watercress and shallot, simmer until watercress is cooked. Blend with immersion blender or regular blender. Fold in pesto, adjust seasonings, then fold in cooked potatoes and pasta. Garnish with any or all of the following: grated Parmesean, chopped tomatoes, toasted pine nuts, shredded chicken.

Advertisements
This entry was posted in soup, vegetables and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s