Spring Pea Soup with Pesto Goat-Cheese Tartines

Recipe 3-for-1: Spring Pea Soup, Pesto, and Tartines

March 19, 2012


Serves: 6



For pesto:

  • 2 large garlic cloves, roughly chopped
  • 1/2 cup toasted pine nuts
  • 1/2 cup freshly grated Parmesan cheese (about 11/2 ounces)
  • 4 cups packed fresh basil leaves, washed well
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup plus 3 tablespoons extravirgin olive oil

For soup:

  • 1 3/4 cups chicken broth
  • 1 small onion, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 medium stalk of celery, thinly sliced
  • 1/2 teaspoon salt, plus extra to season
  • 1/4 teaspoon freshly ground black pepper
  • 3 3/4 cups fresh or frozen peas

For tartines:

  • 6 slices of fresh baguette
  • 3 ounces soft, fresh goat cheese

To make pesto:

1. Pulse garlic in a food processor until finely chopped, then add nuts, cheese, a large handful of basil, and pepper and process until chopped.

2. Add remaining basil one handful at a time, pulsing after each addition, until finely chopped.

3. With motor running, add oil and blend until incorporated.

4. Reserve 5 tablespoons of pesto for the soup and tartines. The remaining pesto can be stored, covered with a thin layer of olive oil, in the refrigerator for up to a week.

To make soup:

1. In a medium saucepan, bring chicken broth and 2 cups water to a simmer.

2. Add onion, carrot, celery, salt, and pepper and simmer, covered, until vegetables are tender, about 6 minutes.

3. Add peas and simmer, uncovered, until peas are bright green and tender, about 3 minutes.

4. Stir in 4 tablespoons of the pesto, then puree soup in two batches in a blender until smooth.

5. Season to taste with salt.

To make tartines:

1. Spread goat cheese on baguette slices, top with a dollop of the remaining 1 tablespoon of pesto, and serve with the soup.