Scape experiments would not be complete without the de-rigueur pesto. And so I pulled out the food processor, olive oil and parmesan.
After the hake and kale, I didn’t have enough scapes left to make a full batch of pesto. But the basil is coming in; it seemed like the perfect marriage – scape-basil pesto! The scapes would replace the garlic in the more traditional version. Honestly, though, my pesto isn’t very traditional… it’s really just an herb oil, as I don’t like nuts. Nonetheless, moving forward…………..
With pesto in mind, I need something to put under it. Tomato soup seemed the perfect foil, especially since I still have plenty of jars left from last summer, and I will be canning this year’s stash in just a few weeks hence.
The flavors of the pesto were pronounced without being overpowering. I could taste the basil, garlic and tomatoes. The scapes had the spicy raw garlic flavor, though it didn’t linger in a way that raw garlic can. And with tomato soup, one must have grilled cheese! And so, I made lunch…
Tomato Soup, Scape-Basil Pesto and Grilled Cheese
Tomato Soup1 tbs. butter
2 garlic cloves
¼ cup white wine
2 cups stewed tomatoes
1 cup chicken stock or water
Salt and pepper to taste
1. In a soup pot, melt butter over medium-high heat. Add garlic and shallots and cook for 5 mimutes, or until soft. Add wine. Then add tomatoes and stock.
2. Simmer for 10 minutes (longer if using tinned tomatoes). Puree
3. Season to taste with salt and pepper.
1 handful basil
¼ cup parmesan cheese
¼ cup olive oil
Salt, pepper and lemon juice to taste
1. Combine all ingredients in a few processor. Blend until mostly smooth but a little chunky. Season to taste with salt pepper and lemon juice. Drizzle on top of soup.
Grilled Cheese4 slices baguette
¼ cup grated cheese
1 tbs. butter
Spread butter on bread. Put bread, butter side down in an oven proof dish. Put cheese on top. Bake at 400 until cheese is melted. Serve with soup and pesto.