directions
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1
Melt the butter in a large saucepan and saute the onion, zucchini, and carrot for 4 to 5 minutes, until just tender
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2
Do not brown
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3
Add the pesto and 3 cups of the chicken broth
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4
Bring to a simmer and remove from the heat. Puree the soup in a food processor or blender
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5
Return to the saucepan and add the remaining 1 cup chicken broth
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6
Season to taste with salt and freshly ground pepper
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7
Serves 4.
Vegetable Sorrel Soup
ingredients
- 3 tablespoons butter
- 5 scallions, chopped (tops included)
- 1 cup grated, unpeeled zucchini
- 1 cup grated, peeled carrot
- 3/4 cup Basil Sorrel Pesto (page 21)
- 4 cups chicken broth
- salt and freshly ground black pepper to taste