Soup:
- 2 leeks, white and pale green parts, finely chopped
- 4 carrots, peeled and cut into 2-inch (5-cm) pieces
- 2 zucchini, cut into 2-inch (5-cm) pieces
- 2 Asian eggplant, cut into 2-inch (5-cm) pieces
- 2 large tomatoes, quartered
- 2 potatoes (about 10 oz./315 g), peeled and cut into 2-inch (5-cm) pieces
- 4 1⁄2 cups (36 fl. oz./1.1 l) chicken broth, plus more as needed
- 2 Tbs. olive oil
- Salt and freshly ground pepper
- 2 Tbs. finely chopped fresh basil
- 2 Tbs. fresh lemon juice
Sun-Dried Tomato Pesto: (can buy)
- 1 clove garlic
- 1/2 c drained oil-packed sun-dried tomatoes, coarsely chopped
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons pine nuts
- Salt and pepper to taste
Or Basil Pesto:
- 1/3 cup (2 oz./60 g) pine nuts
- 3 garlic cloves
- 2 cups (2 oz./60 g) packed fresh basil leaves
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
Sun Dried Tomato Pesto:
Process garlic until minced. Add the rest of the ingredients and process until a thick paste forms, adding more oil as needed. Refrigerate for up to 2 weeks.
Basil Pesto:
In a blender or food processor, combine the pine nuts and garlic and process until finely chopped. Add the basil leaves and process until coarsely chopped. With the motor running, add the olive oil in a steady stream and process until a thick green sauce forms. Add the Parmesan, process to combine and season to taste with salt and pepper.
Soup:
In a large, heavy roasting pan, combine the leeks, carrots, zucchini, eggplant, tomatoes and potatoes.
Add 1⁄2 cup (4 fl. oz./125 ml) of the broth and the oil, season with salt and pepper, and mix until the
vegetables are well coated. Roast, turning once, until the vegetables are softened, about 40 minutes.
Remove from the vegetables from the oven and let cool slightly. Working in batches, puree the vegetables with 1⁄2 cup (4 fl. oz./125 ml) of the broth. Transfer to a large saucepan and stir in the remaining 3 1⁄2 cups (28 fl. oz./875 ml) broth, the basil and lemon juice. If needed, add more broth to achieve the desired consistency. Cook over low heat for 3 minutes to blend the flavors. Season with salt and pepper and ladle into individual bowls. Add a dollop of the pesto to each bowl and serve immediately. Serves 4 to 6.
William Sonoma