2 each medium carrots and celery sticks, peeled and finely chopped
1 small fennel bulb, trimmed and finely chopped
250g each turnips, celeriac and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight
large bunch basil
1 clove garlic
100ml extra-virgin olive oil
grated parmesan and croûtons, to serve
Heat the oil in a large pan and
sweat the onion, carrots, celery,
fennel, turnip, celeriac and parsnip
for 5-10 mins. Pour over 1.6 litres
of boiling water, season and simmer
for 10-15 mins, until the vegetables
are tender. At the last moment add
the peas and the beans and cook
for a further 1 min. Taste and
season with salt and pepper
Meanwhile, make the pesto
sauce. Blanch the basil leaves
in boiling water for 5 secs, then
remove and cool under cold
running water. Pat dry and purée
all the ingredients in a liquidiser.
Taste and season, then reserve.
Keep in the fridge until required.
When ready to serve, pour the soup
into a large, warmed tureen, top
with some of the pesto sauce and
serve to your guests. Place Parmesan
and croûtons on the table so guests
may help themselves.