John Myers
Ingredients for 4 servings:
- 300 g floury potatoes
- 200 g celery
- 4 spring onions
- 900 ml vegetable broth or meat broth
- 1 bunch of radishes
- 20 g almonds (salted almonds)
- 2 tsp sesame oil
- 30 g Parmesan, freshly grated
- some lime juice
- some salt and pepper
- 40 g fresh herbs of your choice: parsley, chives, basil, oregano, thyme, etc.
- 3 tbsp mascarpone
- 1 tbsp sweet mustard
- 1 tbsp mustard, hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Peel, wash, and dice the potatoes and celery. Trim, wash, and slice the spring onions. Bring everything to a boil in the broth and simmer covered for about 20 minutes. Meanwhile, for the pesto, trim the green parts of the radishes, wash them, and puree them with the almonds, sesame oil, and Parmesan cheese. Season everything with lime juice, salt, and pepper. Puree the soup. Wash the herbs and add them to the soup. Finish the soup with mascarpone and season with mustard, salt, and pepper. Ladle the soup into cups or bowls and garnish with the pesto.
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