Magical Italian Pesto Soup

DORIS LUDE�A JARA

Mon, 5 Apr 2010 02:05:37 GMT

LA COCINA EN GENERAL ES MUY EXQUISITA MAS LA ITALIANA Y COMO BUENA PERUANA TAMBIEN DEFIENDO , LA MIA AQUI ENCONTRAMOS UNA GRAN VARIEDAD DE ESPECIAS PARA ZAZONAR LA VARIEDAD DE LOS PLATOS
INDUDABLEMENTE LA COCINA ITALIANA TIENE LO SUYO POR QUE NO SALDRIAN TAN SABROSAS Y SIGAN PONIENDO SUS RECETAS PARA PODER COMPARTIR VUESTRO SABOR.

fx

Tue, 6 Oct 2009 20:39:45 GMT

Thanks Fasulye, the pepper as always is optional, but bought pesto is a no-no, you have to make your own, it is a world of difference. You don"t really need to use the pine nuts but fresh basil, garlic and some meltable hard cheese such as Gruyère or Parmesan will give you the best results.

Fasulye (HTLAL-Forum)

Mon, 5 Oct 2009 16:11:49 GMT

Today I have cooked this vegetarian soup and it tastes delicious. It"s the first of your recipes I tried out. It"s useful that you offer a tag-search function for vegetarian meals! In this case I used the English recipe but as a language-freak I also find the Spanish versions of your recipes useful. As a variation of your recipe I used ready-made (green) Pesto Genovese, not fresh one to facilitate my cooking a bit. Isn"t there any pepper necessary for the recipe? (I used a bit.)
So this was a very good start, I will try more of your recipes. Fasulye

Marc

Sun, 27 Sep 2009 12:24:40 GMT

It�s been a while since anyone commented on this marvelous soup. It is getting cold out in the Northern half of the globe and everyone is expecting to either get a cold or catch a flu....

I think this recipe should be pushed forwards! Many greens are in season right now and this healthy soup is not only perfect when ill at home, it will also help build up defenses before you catch anything!

fx

Mon, 6 Apr 2009 10:56:48 GMT

Gracias por tu visita Gina, me gusta tambien tu version de esta zupa. Hay muchissimas variaciones, tambien cambia con la estacion y las verduras disponibles. Hay gente a quien los gusta los tomates, a me no me gusta demasiado!

Gina Merello.

Sun, 5 Apr 2009 05:54:37 GMT

Hola..
Soy descendiente de italianos,genoveses...y mi Minestrone es muy distinto al que acabo de leer..Toda mi juventud viv� en un mundo de italianos..cuando sal� de casa para casarme tuve que aprender a cocinar a la chilena.Pero segu� la tradici�n,cri� a mis hijos con mis comidas.
Pos te dir� algunas de las diferencias..ee..
Comienzo por cocer par de tomates maduros con cubos de caldos, sal y hojas de albahaca..Hasta ver casi deshechos los tomates..le agrego las papas en forma de cubo..luego el pene..los porotos verde rebanados..y el zapallo italiano tambi�n en cubos..Una vez cocidos..se apaga..y le agrego el pesto..unos momentos de reposo y a servir...ee..Ok..?
Pesto.
Ajos..aceite oliva..albahaca..sal..un vez todo eso molido..le agrego el parmesano..y pronto la crema..no..?
mmmm..exquisito..se me hace agua la boca...mmmm..Y los fideos..o tallarines o pene con pesto es �dem..pero seco.
Qu� dices al respecto..? Son herencias..
Qu� tal si compramos la foggaza..me enviar�as la receta..para ver diferencia?.
Ante mano gracias.

Geoff Ball

Thu, 27 Nov 2008 02:44:06 GMT

The Chlorine in tap water will disappear if you leave a container of tap water out overnight.
(This won"t improve the taste or get rid of any parasites mind you but the chlorine will be gone).

fx

Wed, 5 Nov 2008 14:09:21 GMT

Thanks Jacques, indeed Robuchon must be the most extreme cook when it comes to the precise application of cooking principles. I think to do a chiffonade of basil is quite difficult but that"s the spirit - break as few leaf cells as possible!

Jacques

Wed, 5 Nov 2008 11:15:55 GMT

This veggie soup looks really appealing, must try it since I"m fond of pesto! The idea of using gruy�re is interesting here, I usually use 2/3 parmesan and 1/3 pecorino..urgh I"m starting to drool. Oh as for the basil and scissors, it is apparently true for any herbs, else, you"ll need to use a certain movement with the knife to avoid crushing the herb: advice from M. Robuchon himself, so I guess you"re right
Great site by the way, love your pasta recipes !

Cheers from Paris

fx

Sun, 14 Sep 2008 02:09:30 GMT

Tess, have fun with this soup, you can add a little bit of cooked zuchini in the pesto paste to help emulsify it, and you have flexibility for the choice of cheese, parmesan yes but the others could be mimolette, gruy�re, gouda, etc...

Tess

Sat, 13 Sep 2008 00:34:10 GMT

OMG! I absolutely adore pesto. And I love soup, too. This recipe sounds heavenly. I think I will try it soon. :D I"ll let you know how it turns out! As usual, your articles and photographs inspire me.

Holly

Tue, 2 Oct 2007 21:15:59 GMT

I love the article, but reading it through left me wondering about a few details. Does the olive oil go in the pesto? Only 2 tablespoons? After chopping or before? And it looks like you shell the fava beans but don"t remove the skins? I"m always curious about whether the reason has to do with flavor, nutrients, or texture. Most of my cookbooks have you parboil and remove the second skin. Also fresh peas take very little cooking, I would put them in after the zucchini. I thought I"d check before I tried this. It"s got a lot of ingredients, but I do love fresh vegetables so it"s worth the effort.

Jake

Sun, 2 Sep 2007 13:52:42 GMT

Cutting or chopping (downward motion with a knife) will bruise any fresh green or herb and impair the flavor - broken cell walls, or something like that. however, if you slice - a FORWARD movement with little downward pressure which lets the microscopic grooves which form the edge of a knife do the cutting - or shearing as with scissors, this will result in clean cuts and retained flavor.Pestare means "to batter or beat."this and other recipes I"ve seen on this site are great - the backgrounding and extra info put it on the same level as Marcela Hazan. Thanks!!!

Stefan

Sat, 1 Sep 2007 04:34:09 GMT

Hallo FX,Probably you are right - it depends a bit how much water you add. But I would still, roast some of the harder veggis in olive oil and add an unpealed onion - not too much for the tast but for the colour. But I am off for the market ;-) Saturday is market day in my town. Stefan

norman wong

Thu, 30 Aug 2007 02:37:20 GMT

Mama mia! Thank you for sharing this. I can imagine the taste! Bravo!!

fx

Wed, 29 Aug 2007 11:07:30 GMT

Thank you Stefan! You are right that stock improves everything, but in this specific instance the number of vegetables and the raw garlic and basil dissolved into the sauce will cover the subtle flavor of any vegetable stock I think.

Stefan

Sun, 26 Aug 2007 11:03:36 GMT

Thank you for pointing out that fat is important for the taste. I have the impression that, especially in the US, fat is considerd as the root of all evil.BTW I would not use water for cooking any soup but a stock. For a vegetable stock you will need:2 big onionsbunch of carrotescelery1 parsley roots2 leek oliv oilBouquet garni (herbs)2 leaves lourel, 2 cloveblack pepper seeds1/8l nolly prat1/2l white winechop all vegiesroast the root like vegies in olive oil.(they must not become brown)add the leek and the !unpealed onions) roast a bit longeradd the Noilly Prat and the wineadd herbs and spices (no salt at this time!)fill with water (3 liter)gently simmer 45min, salt to the taste and filter with a cotten cloth. for a more mediterranean style add (with the leek) garlic and coeur de boeuf (an extremly fleshy tomato kind)

fx

Wed, 15 Aug 2007 15:37:01 GMT

Thank you Steam Kitchen, but keep in mind that Florida has much more sun than we do!

Steamy Kitchen

Wed, 1 Aug 2007 23:53:35 GMT

(sigh) I so want to be your neighbor! �

Keith

Mon, 30 Jul 2007 15:44:55 GMT

Regarding the scissors vs. knife... I might be wrong with this one but I know I"ve seen recipes call for bruising fresh herbs prior to cutting. �Could it be that the more violent shearing action of the scissors breaks and bruises more of the leaf than a clean cut with a sharp knife?

Joanna

Thu, 26 Jul 2007 13:25:02 GMT

SO glad to have this reminder about minestrone. I find that I tend to think of soup as a winter thing, particularly the soups which are a meal in a plate. But I"d forgotten that minestra tastes so much better with a little pesto ... how could I have been so forgetful?Thanks for sharingJoannajoannasfood.blogspot.com