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Peas and Potato Soup with Tarragon Pesto (Rachael Ray) Recipe

Peas and Potato Soup with Tarragon Pesto (Rachael Ray) Recipe

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Peas and Potato Soup with Tarragon Pesto (Rachael Ray)

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Ingredients:

Serving

soup
2 tbsp extra-virgin olive oil
1/4 lb pancetta or bacon, finely diced , optional
2 onions, chopped
4 cloves garlic, chopped
2 large starchy potatoes, peeled and diced 1/2-inch
salt and freshly ground black pepper
1 large head escarole, cleaned and chopped
a few grates nutmeg
1 quart chicken or vegetable stock-in-a-box
3 cups water
2 cups frozen peas
1/4 cup ditalini pasta
pesto
1 small bunch or packaged tarragon , leaves picked, about 3/4 to 1 cup loosely packed
a generous handful flat-leaf parsley
3 to 4 tbsp toasted pine nuts
1 clove garlic, grated or flattened into paste
salt and freshly ground black pepper
1 lemon , zested and juiced (1 tbsp)
1/3 cup extra-virgin olive oil
about 1/4 to 1/3 cup grated parmigiano-reggiano

Directions:

Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
Pesto:
Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1119.13 Kcal (4686 kJ)
Calories from fat	760.85 Kcal
		% Daily Value*
Total Fat	84.54g	130%
Cholesterol	254.55mg	85%
Sodium	1418.15mg	59%
Potassium	1150.47mg	24%
Total Carbs	27.35g	9%
Sugars	6.27g	25%
Dietary Fiber	5.72g	23%
Protein	63.38g	127%
Vitamin C	32.4mg	54%
Iron	6.9mg	38%
Calcium	208.4mg	21%

Amount Per 100 g
Calories	142.23 Kcal (595 kJ)
Calories from fat	96.7 Kcal
		% Daily Value*
Total Fat	10.74g	130%
Cholesterol	32.35mg	85%
Sodium	180.24mg	59%
Potassium	146.22mg	24%
Total Carbs	3.48g	9%
Sugars	0.8g	25%
Dietary Fiber	0.73g	23%
Protein	8.06g	127%
Vitamin C	4.1mg	54%
Iron	0.9mg	38%
Calcium	26.5mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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