This is a creamy soup, but no cream was added. It has all the colors of the Irish flag, green, orange and white with a nod to the fact that the Romans never took over, pesto!!
Cream of Broccoli Soup with Pesto
2 pounds of broccoli
1 pound of carrots
1 large onion
2 cloves of garlic
2 stalks of celery
5 medium size Irish potatoes
1 cup of dried green split peas
2 large cubes of Knorr vegetable bouillon
1/2 cup of prepared pesto
2 tablespoons of olive oil
10 cups of water
salt and black pepper to taste
Heat olive oil in large pot. Chop onions, garlic and celery and saute in oil until tender. Add chopped broccoli and 4 cups of water. Bring to a boil and then reduce heat and cook until broccoli is tender.
Add pesto. I used 1/2 cup but you can use more or less depending upon your taste preferences.
Stir well. Add salt and black pepper to taste. Remember, the pesto can be rather salty, so add less salt initially and more if needed.
To serve, garnish with a teaspoon of pesto and chopped green onions.
Hope you have all been enjoying this day!