Ladle to the Grave (A Soup Lover's Mystery Book 4) (29 page)

PEAR AND WATERCRESS SOUP

(Serves 4)

4 pears, peeled and sliced

1 bunch watercress

4 cups chicken broth (or bouillon)

Juice of 1 lime

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cup chopped walnuts

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cup Gorgonzola cheese

Reserving a handful of watercress leaves for garnish, cut roots from watercress and place leaves and stems into a large pot with the sliced pears. Add chicken broth and simmer for 15–20 minutes. Blend soup in food processor or blender. Add lime juice and chopped walnuts and reheat. Serve and sprinkle cheese over each bowl.

AVOCADO AND ROASTED RED PEPPER SANDWICH

2 slices sourdough bread

2 tablespoons pesto (see recipe below, or use store-bought)

8–10 strips of roasted red pepper (see note below, or use store-bought)

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avocado

Spread pesto mixture on one slice of bread. Layer strips of roasted red pepper. Spread softened avocado on the other slice of bread and cover sandwich.

Note: If you’d prefer to make your own, brush fresh or frozen red pepper strips with oil and grill under the broiler until browned.

PESTO

1 cup basil leaves, firmly packed

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cup parsley sprigs firmly packed

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cup grated Parmesan cheese

2 cloves garlic, peeled and cut into quarters

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cup pine nuts or walnuts

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cup olive oil

Combine basil leaves, parsley sprigs, cheese, nuts, garlic, 2 tablespoons olive oil and blend in food processor until a paste forms. Gradually add the remaining oil and blend on low speed until smooth.

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