Potato soup with pesto from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 102) by Annie Somerville

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Notes about this recipe

  • Laura on September 03, 2014

    Pg. 102. I made the Light Vegetable Stock recipe (pg. 79) prior to starting the soup, so this was a rather labor-intensive endeavor. I followed the directions to the letter, including using a food mill to puree the cooked potatoes. What I ended up with after milling the potatoes bore a strong resemblance to mashed potatoes and I was fearful that I was on track for a total fail on this recipe. But, after adding 2 more cups of the stock to the potato puree it turned into a thick, but not too thick, soup that had just the right texture and amount of liquid. The diced carrots and potato were a bit too al dente, so I would cook those longer. I also felt that the garlic was too strong, so would cut back on that in future. The pesto (from VCFE, not the recipe in this book) added a nice flavor punch. I'm not convinced the soup was worth all the work -- the result was fine, but nothing special.

  • radishseed on May 02, 2012

    This is a very nice soup. I substituted parsnips for carrots and cooked the onions extra long, till they were more or less caramelized (that was an accident, but it turned out great). I stirred in pesto made from fennel greens at the end, which added a nice herbal flavor.

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