soup · Cooking course

Serves 4

Ingredients

Soup

• Chicken stock — 1 L
• Carrot — 60 g, diced
• Daikon — 60 g, diced
• Leek — 60 g, cut into julienne
• Green peas — 80 g
• Vermicelli — 60 g
• Salt — to taste
• Black pepper — to taste
• Sugar — to taste

Pesto

• Parmesan — 110 g
• Parsley — 8 g, finely chopped
• Butter (regular + EV) — 400 ml
• Basil leaves — 190 g
• Pine nuts — 60 g
• Lemon juice (1/2 lemon) — 20 ml
• Salt — to taste

Instructions

1. Heat the stock in a pot and hold at a low simmer.
2. Cut the leek into 6–8 cm segments, halve lengthwise, and julienne.
3. In a second pot, bring water to a boil, add basil leaves, blanch briefly while stirring.
4. Transfer the basil to a sieve and press out all liquid with a spoon.

Pesto

1. Combine basil, pine nuts, parsley, garlic, parmesan in a blender. Cover with regular olive oil and a splash of EV.
2. Salt, pepper, blend.
3. Squeeze in half a lemon and pulse briefly.

Soup

1. In a third pot, bring salted water to a boil.
2. Add the leek.
3. After a couple of minutes lift it out, drain, and lay on a cloth.
4. In a fourth pot add a splash of water and put on the heat. Add carrot, daikon, salt, pepper, butter, and a little sugar. Keep heat low. Watch for the glaze forming — don’t let it dry out.
5. Add the peas, warm through, take off the heat.

Serving

1. Mound the leek on the base of a bowl; alongside, the peas, daikon and carrot.
2. Pour over the broth with the vermicelli.
3. Spoon in some pesto — moderately, about a tablespoon.