Summer Pesto Soup Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

an onion, roughly chopped 225g of leeks, trimmed 3 sticks of celery (as green as possible) 225g of potatoes 150g of courgettes 125g of asparagus 125g of green beans 2 tbsp of extra virgin olive oil 2 garlic cloves, crushed 1 1/2 pints of vegetable or chicken stock 150ml carton of double cream 3 tbsp of Sacla' Classic Pesto or Organic Green Pesto sea salt and freshly ground black pepper

Instructions

Heat the oil in a large saucepan and cook the garlic and onion for about four minutes or until they begin to soften. Add the leeks, celery and potatoes and cook for a couple more minutes. Now throw in the rest of the vegetables - courgettes, asparagus and green beans - and pour in the stock. Bring it all to the boil, and simmer with the lid on for about eight to ten minutes until the vegetables are just tender. Its almost ready, so stir in the cream, add the Sacla' Pesto and put in plenty of seasoning. Bring to the boil for the last time, adjust the seasoning and serve immediately to whoever's lucky enough to be with you at the time.