Roasted Red Pepper Soup With Broccoli Pesto Trees

Ingredients

• 0.3 cup blanched almonds and 
• 1.5 cups broccoli florets 
• 1 medium carrots diced
• 1 stalk celery diced
• 1 cup basil fresh packed
• 1 tablespoon thyme leaves fresh
• 2 cloves garlic smashed
• 4 servings kosher salt 
• 1 large leek light white green halved lengthwise thinly sliced ( and parts only)
• 1 quart chicken broth low-sodium
• 0.5 cup olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese grated
• 3  bell peppers red
• 1 small baking potatoes diced peeled
• 2 tablespoons tomato paste 
• 8 slices bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• pot
• blender
• plastic wrap
• cookie cutter
• broiler
• immersion blender

Directions

1. Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes.
2. Transfer to a food processor.
3. Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water.
4. Add the broccoli to the boiling water and cook until bright green, about 2 minutes.
5. Drain and transfer to the ice water to cool, then drain and pat dry.
6. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil.
7. Add the parmesan and pulse to combine.
8. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.
9. Make the soup: Preheat the broiler.
10. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes.
11. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.
12. Heat the olive oil in a medium pot over medium heat.
13. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer.
14. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm.
15. Preheat the oven to 350 degrees F.
16. Cut the bread into tree shapes using a cookie cutter.
17. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls.
18. Spread the pesto on the toast and float in the soup.
19. Serve immediately.
20. Photograph by Lisa Shin