Peas and Potato Soup with Tarragon Pesto

Name: Peas and Potato Soup with Tarragon Pesto
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: Soup; 2 tablespoons extra-virgin olive oil; 1/4 pound pancetta or bacon, finely diced, optional; 2 onions, chopped; 4 cloves garlic, chopped; 2 large starchy potatoes, peeled and diced 1/2-inch; Salt and freshly ground black pepper; 1 large head escarole, cleaned and chopped; A few grates nutmeg; 1 quart chicken or vegetable stock-in-a-box; 3 cups water; 2 cups frozen peas; 1/4 cup ditalini pasta; Pesto; 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed; A generous handful flat-leaf parsley; 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts; 1 clove garlic, grated or flattened into paste; 1 lemon, zested and juiced (1 tablespoon); 1/3 cup extra-virgin olive oil; About 1/4 to 1/3 cup grated Parmigiano-Reggiano

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: You Learn Something New Every Day

Peas and Potato Soup with Tarragon Pesto

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

739

Total Fat

48

Saturated Fat

11

Carbohydrates

56

Dietary Fiber

9

Sugar

12

Protein

24

Cholesterol

33

Sodium

1785

Total: 1 hr 5 min
Prep: 30 min
Cook: 35 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

739

Total Fat

48

Saturated Fat

11

Carbohydrates

56

Dietary Fiber

9

Sugar

12

Protein

24

Cholesterol

33

Sodium

1785

Total: 1 hr 5 min
Prep: 30 min
Cook: 35 min

Ingredients

Soup

2 tablespoons extra-virgin olive oil

1/4 pound pancetta or bacon, finely diced, optional

2 onions, chopped

4 cloves garlic, chopped

2 large starchy potatoes, peeled and diced 1/2-inch

Salt and freshly ground black pepper

1 large head escarole, cleaned and chopped

A few grates nutmeg

1 quart chicken or vegetable stock-in-a-box

3 cups water

2 cups frozen peas

1/4 cup ditalini pasta

Pesto

1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed

A generous handful flat-leaf parsley

3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts

1 clove garlic, grated or flattened into paste

1 lemon, zested and juiced (1 tablespoon)

1/3 cup extra-virgin olive oil

About 1/4 to 1/3 cup grated Parmigiano-Reggiano

Directions

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

Peas and Potato Soup with Tarragon Pesto

Peas and Potato Soup with Tarragon Pesto

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