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In
a large saucepan coated with DuPont SilverStone® non-stick,
cook the onion in the butter over medium-high heat for about 1 minute,
or just until transparent. Add the carrots, garlic, and sage, and
cook over medium heat about 8 minutes or until tender but not brown.
Add the broth, potatoes and bay leaf and bring to a boil. Reduce
the heat and cook for 15 minutes or until the vegetables are very
tender. Remove the bay leaf and season with pepper.
Transfer about half of the mixture to a blender and process a few
seconds until smooth. Add the remaining soup and process again.
Return the soup to the saucepan and stir in the buttermilk. Heat
through and spoon into soup bowls. Top each bowl with a tablespoon
of pesto and swirl through the soup with a wooden skewer or fork.
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