FARMERS MARKET TOMATO SOUP & ARUGULA PESTO CROSTINI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Farmer's Market Tomato Soup:
1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 garlic cloves
5 lbs. ripe tomatoes, cut into 8 slices
1 gal. veggie stock
1/4 c. half and half
1 Tbsp. basil, parsley & oregano, chopped
olive oil
Dark balsamic vinaigrette
Salt & Pepper to taste
Arugula Pesto:
1 c. Arugula
1 c. basil leaves
1/4 c. toasted pine nuts
1/2 tsp. toasted walnuts
1/2 c. grated Locatelli romano cheese
1 garlic clove
Extra virgin olive oil
Salt & Pepper to taste
1 small baguette, sliced
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Directions: |
Directions:Soup:
Add olive oil to a large pot and saute onion, carrots and celery. Add garlic, cook for 1 minute.
Add tomatoes and enough vegetable stock to cover vegetables. Bring to simmer and cook for 30 minutes.
Pour in half and half and remove from heat.
Add fresh herbs and puree in blender. Pour in balsamic vinaigrette. Salt & pepper to taste.
Pesto:
In food processor add the arugula, pine nuts, walnuts, locotelli cheese, garlic, and olive oil and puree into a thick pesto. Brush sliced baguettes with olive oil and toast under broiler. Add pesto to baguette and serve in soup. |
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Number Of
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Number Of
Servings:10 - 12 cups |
Preparation
Time: |
Preparation
Time:not sure |
Personal
Notes: |
Personal
Notes: This is a recipe from the famous Farmers Market in Chapel Hill. The market is held every Saturday - and full of wonderful foods and crafts, well worth a visit. It was one of Vicky's favorite hang outs on the weekend.
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