This soup is a great way to use up the last of the summer harvest.
End of Summer Vegetable Soup
by The Second Breakfast
1 zucchini, diced
1 onion, minced
3 tomatoes, minced
12 cherry tomatoes, crushed and minced
3 ears sweet corn. shaved
1 lb green beans, diced
2 tablespoons olive oil
1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
4 cups chicken broth
1 cup roux (recipe below)
1/2 c pesto (recipe below)
Add olive oil to a large stock pot over medium heat. Add onion and cook for five minutes. Add zucchini and cook for an additional ten minutes. Next, add the green beans and cook for a few more minutes before adding the chicken broth. Stir in the tomatoes, then bring the heat up to high until the soup begins to boil. Turn the heat down to low and let simmer for 15-20 minutes until the vegetables reach desired done-ness. Stir in the roux and make sure it is evenly combined. Finally, add a spoonful of pesto in the center of each bowl just before serving.
Roux:
3 tablespoons butter
3 tablespoons mined onion
1/2 tsp salt
1 tsp pepper
3 tablespoons flour
1 cup chicken broth
Melt the butter in a skillet over medium heat. Add onion, pepper and salt, cook for about ten minutes until translucent. Whisk in the flour and cook for a few more minutes, stirring constantly. Finally, stir in the chicken broth and whisk together until it reaches a gravy-like consistency,
Pesto:
1/2 cup walnuts (toasted)
11/2 cups fresh basil
1 tsp garlic powder (or 3 cloves fresh)
1 green onion
1/4 c olive oil
1/4 c parmesan cheese
the juice from one lemon
salt & pepper to taste
Add toasted walnuts to a food processor and blend until they look like breadcrumbs. Add half of the olive oil, cheese and lemon juice, then blend again. Finally, add the garlic powder, fresh basil and green onion. Add the rest of the olive oil and blend until smooth. Adjust salt and peppers amounts to taste.
for the roux...
for the soup...
for the pesto...
