Zucchini Soup with Pesto

Zucchini Soup with Pesto
  • 6 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 3

    small zucchinis sliced

  • 3 cups
    (750 mL)

    chicken broth

  • 1

    onion

  • 1

    medium potato diced

  • 2

    carrots

  • 3 tsp.
    (45 mL)

    pesto

  • 3 cups
    (750 mL)

    milk

  • salt and pepper

Preparation

In a stockpot, place all the ingredients except the milk; bring to a boil.

Reduce heat and cook for about 10 to 15 minutes; add milk.

Place mixture in a blender; blend until very smooth.

Transfer mixture into stockpot; heat without bringing to a boil.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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