Squash-Lentil Soup with Mixed-Herb Pesto

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Squash-Lentil Soup with Mixed-Herb Pesto  

 

1 tsp. olive oil

1 cup finely chopped leek

3/4 cup diced fresh fennel bulb

6 cups water

1 1/2 cups diced peeled butternut squash

1 cup dried lentils

1 tsp. dried fennel seeds

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. grated orange rind

3 tbsps. chopped fresh fennel fronds

2 tbsps. balsamic vinegar

7 tbl Mixed-Herb Pesto, recipe follows

 

Heat oil in a large saucepan over medium heat. Add leek and fennel bulb; cook 7

minutes or until tender. Add water and next 6 ingredients (water through orange

rind); bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Stir in

fennel fronds and vinegar. Ladle soup into individual bowls, and top with

Mixed-Herb Pesto. Yields 7 servings.

 

Mixed Herb Pesto:

2 tablespoon pine nuts, toasted

2 clove garlic, large

2 cups torn spinach

3/4 cup fresh flat leaf parsley

1/2 cup arugula leaves

1/2 cup fresh oregano leaves

1/4 cup fresh thyme leaves

1/4 cup minced fresh chives

2 tablespoon freshly grated Parmesan cheese

1/4 teaspoon salt

3 tablespoon extra vigin olive oil

 

To make the pesto sauce, use either a pestle and mortar or a food processor.

Pound or blend the herbs together, then add the spinach,pine nuts and garlic

followed by the parmesan cheese, pounding or blending to a mix.

Gradually add the olive oil, blending well between each addition.