in Soup Recipes

Tomato soup with wild garlic pesto in a jar

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Ingredients for 4 servings:

  • 1 pack of tomatoes, pureed
  • 2 tbsp olive oil
  • 1 onion(s)
  • 1 clove(s) garlic
  • salt and pepper
  • some oregano
  • Broth or granules
  • some sugar
  • 100 g wild garlic
  • 60 g pine nuts
  • 75 g Parmesan
  • 7 tbsp olive oil
  • salt and pepper
  • Water
  • cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion and garlic and sauté in the oil. Add the tomato puree and dilute with more or less water, depending on your taste. Season to taste, then bring to a boil. Wash the wild garlic leaves and drain well. Blend the wild garlic, pine nuts, and olive oil with a hand blender until smooth. Add the Parmesan cheese and stir by hand. Season with salt and pepper to taste. Ladle the mixture into prepared glasses (approx. 2-3 cm high) and top with the tomato soup. Serve with a dollop of whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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