Peas and Potato Soup with Tarragon Pesto (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 |
salt and freshly ground black pepper |
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:
1. 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.
2. Pesto:
3. 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.
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