Serves 8
Ingredients
3 leeks 1 small onion 4 tomatoes, blanched and peeled and seeded 4 potatoes 6 small zucchini 4 tablespoons olive oil 3 cups of lean beef or chicken stock Salt and pepper to taste Pesto 1/2 cup olive oil 2 cloves garlic 30 grams pine toasted pine nuts 50 grams of grated pecorino cheese 50 grams parmesan cheese 1/2 bunch basil Note: I have made pesto with kefalograviera instead of parmesan.
Method
1. Clean leeks, onion and potatoes, cut into small pieces.
2. In a deep fry pan sauté heat the olive oil and sauté these vegetables for 5 minutes.
3. Add the stock, cover and allow simmering for another 5 minutes.
4. In the mean time cut up zucchini and blanched peeled tomatoes in to small pieces and add continue to cook till all vegetables are tender.
5. With a colander scoop out all the vegetables and put through and put through a mill making into a puree put back in to soup.
6. Add salt and pepper and allow the soup to get cold.