FOOD + ENTERTAINING
Heat butter in a heavy bottom pan over medium-high heat . Add the onions , and sauté until softened about 3 – 4 minutes . Add the carrots , lower heat to medium , sauté 3 – 4 minutes more until onions are golden and fragrant .
Add the tomatoes , water , bouillon cubes , honey or sugar , salt and pepper . Stir , increase heat and bring to a simmer . Then cover and lower heat to low , so it ’ s gently simmering . Simmer 10 – 15 minutes until the tomatoes have broken down and carrots ( and / or peppers ) are tender . Remove from heat .
Add basil leaves . Using an immersion blender , blend until smooth . Alternatively , blend in a blender and then return to pot .
Stir in the cream . Taste and adjust salt and sugar . Add a little pinch of cayenne . For an even creamier soup , whisk in the sour cream .
Divide soup into bowls and drizzle with pesto . Serve immediately .
ARUGULA PESTO
Makes 1 cup
1 large garlic clove
¼ cup toasted almonds , pinenuts or smoked almonds
½ cup packed basil leaves 1 cup packed arugula 1 teaspoon lemon zest 2 – 3 teaspoons fresh lemon juice
1
⁄ 3 – ½ cup light-flavored olive oil
¼ teaspoon salt ( if your almonds are salted , use salt to taste )
¼ cracked pepper
Place all ingredients into a food processor and pulse repeatedly until uniformly chopped and well combined . For a looser pesto , add a little more oil , and for a sturdier pesto , add a few more almonds .
MAKE AHEAD : This pesto will keep 4 – 5 days in the refrigerator .
Recipe from Sylvia Fountaine , Feasting at Home
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