Day 23 of 30 Soups in 30 Days...
This one is a little odd, but it's a perfect way to serve antipasto on a camping trip if you don't want to mess with cheese, crackers, and meats. Only the stock requires refrigeration, so if you freeze it before leaving, you won't have to worry about it at all. You can also skip the immersion blender step, if you'd rather make this entire thing at your campsite.
Be sure to rinse the olives and peppers before adding them to the pot, though -- our first crack at this recipe was a total failure because it tasted like vinegar and nothing else! Rinsed, though, this soup takes on a rich, Italian flavor, perfect for a first course either at home or in the woods.
We have mutant basil plants growing in the yard, so every fall we make a year's worth of pesto concentrate (which is homemade pesto, with a fraction of the oil). We freeze it into logs, and then slice off as much as we need. When adding it to recipes, I don't add extra oil; but if using it as a stand-alone pesto sauce, I'll mix equal parts pesto base and olive oil. Feel free to use jarred pesto sauce in this recipe, but try to squeeze out as much excess olive oil as possible...you could even use that oil to saute the onions.
This one is a little odd, but it's a perfect way to serve antipasto on a camping trip if you don't want to mess with cheese, crackers, and meats. Only the stock requires refrigeration, so if you freeze it before leaving, you won't have to worry about it at all. You can also skip the immersion blender step, if you'd rather make this entire thing at your campsite.
Be sure to rinse the olives and peppers before adding them to the pot, though -- our first crack at this recipe was a total failure because it tasted like vinegar and nothing else! Rinsed, though, this soup takes on a rich, Italian flavor, perfect for a first course either at home or in the woods.
We have mutant basil plants growing in the yard, so every fall we make a year's worth of pesto concentrate (which is homemade pesto, with a fraction of the oil). We freeze it into logs, and then slice off as much as we need. When adding it to recipes, I don't add extra oil; but if using it as a stand-alone pesto sauce, I'll mix equal parts pesto base and olive oil. Feel free to use jarred pesto sauce in this recipe, but try to squeeze out as much excess olive oil as possible...you could even use that oil to saute the onions.
Serves 6-8
Ingredients:
1 T olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 cup white wine
4-5 cups vegetable broth
1 can artichoke hearts, drained, rinsed, dried, and cut into quarters
1 can pitted green or black olives, drained, rinsed, dried, and cut in half
1 or 2 pieces roasted red peppers (from a jar), drained, rinsed, dried, and cut into 1" x 1/4" pieces
1/4 cup julienne sun dried tomatoes
1/4 cup pesto, with excess oil removed
salt and pepper
Instructions:
Ingredients:
1 T olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 cup white wine
4-5 cups vegetable broth
1 can artichoke hearts, drained, rinsed, dried, and cut into quarters
1 can pitted green or black olives, drained, rinsed, dried, and cut in half
1 or 2 pieces roasted red peppers (from a jar), drained, rinsed, dried, and cut into 1" x 1/4" pieces
1/4 cup julienne sun dried tomatoes
1/4 cup pesto, with excess oil removed
salt and pepper
Instructions:
- Heat olive oil over medium heat until shimmering. Add onions and saute about five minutes. Add garlic and cook an additional two minutes.
- Add wine to deglaze pot, scraping the bottom. Add another 1/2 cup of stock and, using an immersion blender, blend the onions/garlic with the wine/broth until thick and creamy.
- Add remaining broth, artichoke hearts, olives, peppers, and tomatoes. Stir and bring to a simmer.
- Add pesto and cover. Simmer another 10 minutes.
- Season with salt and pepper and serve. A little goes a long way!
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