Tomato-curry soup with riso and basil-mint pesto from From the Earth to the Table: John Ash's Wine Country Cuisine (page 87) by John Ash and Sid Goldstein

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Notes about this recipe

  • Eat Your Books

    See recipe for a main course variation. Can substitute vegetable stock for chicken stock, orzo pasta or small pasta of your choice for riso pasta, almonds for pine nuts, Asiago cheese for Parmesan cheese, and chicken stock or shellfish stock for heavy cream.

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