Pesto Soup
From: Lisbou, Quebec, Quebec, Canada
Comments: What a discovery this pesto soup is... Your friends stand gaping !
Servings: 6
IngredientsPreparation
  • 3 cups [750 mL] vegetable broth
  • 1 cup [250 mL] chicken broth
  • 1/2 cup [125 mL] vermicelli noodles
  • 1/2 cup [125 mL] fresh basil leaves
  • 3 tablespoonsful [45 mL] pine nuts
  • 3 cloves garlic
  • 1 tablespoon [15 g] grated Parmesan cheese
  • 2 tablespoons [30 mL] olive oil
  • 1 dash Worcestershire sauce
  • Salt and pepper, to taste
  • Bring together vegetable broth and chicken broth to a boil.
  • Add vermicelli noodles; leave to boil for 10 minutes.
  • Reserve 2 fresh basil leaves and some pine nuts to garnish.
  • Into a food processor, puree together remaining fresh basil leaves and pine nuts, garlic cloves, grated Parmesan cheese and olive oil.
  • Well mix into boiling broth mixture.
  • Leave to simmer for 5 minutes.
  • Meanwhile, snip reserved basil leaves before mixing in reserved pine nuts; set aside.
  • Season soup with Worcestershire sauce, salt and pepper.
  • Serve soup, each serving evenly garnished with freshly snipped basilic leaves and remaining pine nuts.