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September 11, 2010
Creamy pesto vegetable soup
1 tablespoon olive oil
1/2 oz butter
4-5 small onions, halved, and sliced finely
2 sticks celery, sliced finely
3 large white potatoes, peeled and chopped into bitesize chunks
1 small sweet potato, peeled and chopped into bitesize chunks
1 1/2 lbs baby carrots, cleaned and sliced
2 pints vegetable stock
1/2 pint skimmed milk
Salt and both white & black pepper.
Finely grated zest of a lemon
2 tablespoons homemade pesto
6 basil leaves, torn, per person
Sweat the oinions and celery in the oil and butter for about ten minutes until soft, but not coloured.
Add the potatoes, carrots and stock.
Simmer until the veg are tender.
Season.
Take off the heat.
Add the milk, lemon zest and pesto.
Stir.
Check seasoning again.
Serve. Throw in some torn basil and enjoy in the remaining sunshine.
Posted by glittrgirl at September 11, 2010 5:32 PM
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