This recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.
Servings: 6 to 8
Prep Time: 30 minutes
Ready In: 50 minutes
2 tablespoons olive oil
1 pound (500 grams) chopped carrots (about 3 cups)
1 cup chopped onion
½ cup diced and peeled potato
4 cups chicken stock
Salt and freshly ground pepper to taste
3 cups packed chopped dandelion leaves
1 teaspoon chopped garlic
½ cup slivered almonds
½ cup olive oil
½ cup sheep’s milk feta cheese
Heat oil in a large pot over medium heat. Add carrot and onions, and sauté for 5 minutes or until beginning to soften. Add potatoes and chicken stock and bring to a boil.
Simmer for 10 to 15 minutes or until vegetables are soft. Cool slightly. Purée in a blender or food processor and season with salt and pepper to taste. Return to pot and reheat when needed.
Combine dandelion leaves, garlic, almonds, olive oil and feta in a food processor and pulse until well combined. Season with salt to taste.
Serve bowls of soup with about 2 tablespoons of pesto swirled on the top.
A gently sweet Amontillado Sherry might be the textbook match for this soup. The Spanish fortified wine is silky, nutty and tangy. Another good option is semillon or a semillon-chardonnay blend from Australia. On the kosher (and mevushal) front, I’d suggest the fine Dalton Safsusa Sauvignon Blanc Chardonnay from Israel ($16.95 in Ontario). - Beppi Crosariol
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