Monday, April 25, 2011
Creamy Carrot Purée with Pesto
Contributed by Dawn Marie Hamilton
This creamy puréed soup with a dollop of pesto is delicious. Either prepared pesto can be used or follow Pat's directions for making fresh pesto in her post for Shrimp Risotto with Green Beans and Pesto Sauce. The use of a food processor makes slicing carrots a snap.
2 tablespoons olive oil
1 cup onion, chopped
1 pound carrots, peeled and sliced thin
3 golden potatoes (size B), peeled and cut into 1 inch pieces
2 cans (14.5 ounces each) fat free, sodium reduced, chicken broth
1/8 teaspoon pepper
1. Pour olive oil into a large pan. When hot, add onion and stir until limp. Add carrots and potatoes, coating with onion flavored oil. Add broth and bring to a boil. Cover pan, lower heat, and simmer, stirring occasionally for about 20 minutes or until vegetables are tender when pierced.
2. Using the purée setting on a blender, purée in small batches until smooth. Pour into a large prep bowl. When finished, return pureed soup to pan. Heat, stirring often, until hot.
3. Pour into bowls, top with dollop of pesto, and serve with toasted sourdough bread.
Makes 4 generous servings. Enjoy!