- 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 oil½ 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