Cream of pesto soup

Name: Cream of pesto soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON pine nuts or almond slivers; 1 bunch/pot of basil; 1 collar Dill; 1/2 bunch flat leaf parsley; 1-2 Garlic cloves; 2 TABLESPOONS grated parmesan; 2 TABLESPOONS Olive oil; 5 TABLESPOONS Whipped cream; 7-10 Tbsp salt, pepper; 2 (30 g) easy go. Tbsp. flour; 2 tablespoons (30 g) Butter 200 ml milk; 2-3 TEASPOONS Vegetable broth

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON pine nuts or almond slivers
1 bunch/pot of basil
1 collar Dill
1/2 bunch flat leaf parsley
1-2 Garlic cloves
2 TABLESPOONS grated parmesan
2 TABLESPOONS Olive oil
5 TABLESPOONS Whipped cream
7-10 Tbsp salt, pepper
2 (30 g) easy go. Tbsp. flour
2 tablespoons (30 g) Butter 200 ml milk
2-3 TEASPOONS Vegetable broth

Directions

1
Roast pine nuts without fat, remove. Wash the herbs and, except for some dill and basil for garnishing, pluck them. Peel garlic. Coarsely chop garlic and pine nuts
2
Finely puree the herbs, pine nuts, garlic, parmesan, oil and cream. Season to taste with salt and pepper
3
Briefly sauté the flour in hot fat. Stir in milk, 600 ml water and stock, bring to the boil. Simmer for about 5 minutes. Stir half pesto into the soup and season to taste. Use a hand blender to froth up the soup and serve with the rest of the pesto and herbs