Spring Leek and Pea Soup with Basil-Shallot Pesto

Name: Spring Leek and Pea Soup with Basil-Shallot Pesto
Ingredients: 2 bottles (750 ml each) Hallstein water; 2 yellow onions – unpeeled and quartered (if the onions have any dirt on the skin then peel it); 4 carrots – peeled and sliced; 2 stalks celery – washed and roughly chopped; 2 leeks – carefully cleaned, ends trimmed and chopped; 1 small bunch chopped fresh parsley; Large pinch coarse sea salt; 1/ 4 teaspoon black pepper; 2 large leeks — cleaned and chopped (yield 2 ½ cups); 1 tablespoon olive oil; 1 ½ lbs shelled English peas; 5 cups vegetable stock (see above); Salt; Black pepper; 2 cups packed basil leaves — roughly chopped; Large pinch of salt; 8-10 grinds black pepper; 1 shallot — peeled and finely chopped; 2 tablespoons pine nuts; ½ cup olive oil; Juice of 1 large lemon

www.hallsteinwater.com

Place all the ingredients in a large saucepan placed over medium-high heat. Bring the stock to a boil and then reduce to a simmer. Cook, uncovered for 30 minutes. Strain carefully through a fine...

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Ingredients

2 bottles (750 ml each) Hallstein water
2 yellow onions – unpeeled and quartered (if the onions have any dirt on the skin then peel it)
4 carrots – peeled and sliced
2 stalks celery – washed and roughly chopped
2 leeks – carefully cleaned, ends trimmed and chopped
1 small bunch chopped fresh parsley
Large pinch coarse sea salt
1/ 4 teaspoon black pepper
2 large leeks — cleaned and chopped (yield 2 ½ cups)
1 tablespoon olive oil
1 ½ lbs shelled English peas
5 cups vegetable stock (see above)
Salt
Black pepper
2 cups packed basil leaves — roughly chopped
Large pinch of salt
8-10 grinds black pepper
1 shallot — peeled and finely chopped
2 tablespoons pine nuts
½ cup olive oil
Juice of 1 large lemon