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Add a photoRaciónes: 6
Ingredientes
- 1Â 1/2 c. Sliced onions
- 3 Tbsp. Extra virgin olive oil
- 2 c. Shelled Lima beans, fresh or possibly frzn
- 6 c. Boiling water
- 1 tsp Salt
- 1 c. Shelled green peas, fresh or possibly frzn
- 2 lb Fresh spinach -or possibly-
- 2 pkt (10-ounce) frzn spinach,
- 1 x Strip blanched bacon, chopped
- 2 x Cloves garlic
- 12 x Fresh basil leaves
- 3 Tbsp. Fresh parsley
- 2 x Egg yolks
- 1/2 c. Grated Parmesan cheese
- 1/3 c. Extra virgin olive oil
Direcciones
- 1. Saute/fry onions in extra virgin olive oil till tender, about 10 min.
- 2. Add in lima beans to boiling salted water and boil uncovered; just before they are tender, add in peas and spinach so which all 3 finish cooking together.
- 3. Add in onions to soup and continue cooking for another minute. Puree.
- 4. Stir a cupful into PESTO by driblets. Add in remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO:
- 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor till you have a thick mass.
- 2. Add in oil by droplets.
- Note: You may do all this by hand using a mortar and pestle.
- GENOA
- WINE: PUNT E MES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 422 | |
| Calories from Fat 191 | 45% |
| Total Fat 21.63g | 27% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 538mg | 22% |
| Potassium 1109mg | 32% |
| Total Carbs 42.11g | 11% |
| Dietary Fiber 12.3g | 41% |
| Sugars 6.76g | 5% |
| Protein 16.85g | 27% |
