Roasted Red Pepper Soup With Broccoli Pesto Trees
- For the pesto:
- 1/4 cup blanched almonds
- Kosher salt
- 1 1/2 cups small broccoli florets
- 1 cup packed fresh basil
- 2 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated parmesan cheese
- For the soup:
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil
- 1 stalk celery, diced
- 1 medium carrot, diced
- 1 large leek (white and light green parts only), halved lengthwise and thinly sliced crosswise
- Kosher salt
- 1 tablespoon fresh thyme
- 2 tablespoons tomato paste
- 1 quart low-sodium chicken broth
- 1 small russet potato, peeled and diced
- 8 slices white bread
Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes. Transfer to a food processor.
Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water to cool, then drain and pat dry. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil. Add the parmesan and pulse to combine. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.
Make the soup: Preheat the broiler. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.
Heat the olive oil in a medium pot over medium heat. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm.
Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls. Spread the pesto on the toast and float in the soup. Serve immediately.
Photograph by Lisa Shin
More Recipes and Ideas:
Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa, Grilled Tomato and Red Bell Pepper Soup with Grilled Pancetta, Main Challenge: Roasted Tomato and Red Chili Soup, Garlic Chicken Recipes, Chicken Soup Recipes, Potato Soup Recipes, Chicken Cordon Bleu Recipes, Christmas Candy Recipes, Christmas Dinner Recipes
Thank you! your flag was submitted.