Spring pesto soup recipe, from Apron Strings

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I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.

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July 11, 2012

Spring pesto soup recipe, from Apron Strings

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Yes, it's summer. I get that, but try telling my herb garden that I wanted to make Apron Strings' Spring pesto soup a few weeks ago. In the Spring. No matter; my basil finally has burst into fragrance, the farmers' market offers just-picked baby spinach, and the recipe feels just right for right now. If local asparagus aren't available, zucchini might be a fine substitute. This gluten-free pesto soup can be vegan, too, if you omit the optional parmesan cheese topping.

Get the recipe for Apron Strings' spring pesto soup.

More on Soup Chick:
Quick and easy zucchini, white bean and pesto soup
Soupe au pistou
Pea soup with pasta and parmesan

Posted by Lydia (The Perfect Pantry) at 12:08:00 AM in Gluten-free, Hot soups and chowders, Vegetarian/vegan soups

Comments

Posted by: Shirley @ gfe | July 13, 2012 at 01:00 PM

This soup looks delicious, Lydia! I don't care what it's called. ;-)

Shirley

Posted by: Lydia | July 13, 2012 at 02:24 PM

Shirley, I always have some pesto in my freezer, so this one's a natural for me. You, too?

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