Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network
Tyler makes a rustic, creamy minestrone topped with fresh basil and mint pesto! Subscribe to #discoveryplus to stream more of #TylersUltimate: https://ift.tt/1DyK6kU. Get the recipe ▶ https://ift.tt/7ZVT5mc Subscribe to Food Network ▶ https://ift.tt/598EZxC Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Summer Minestrone RECIPE COURTESY OF TYLER FLORENCE Total: 40 min Prep: 10 min Cook: 30 min Yield: 6 to 8 servings Ingredients 1/4 cup extra-virgin olive oil 2 garlic cloves, peeled and minced 1 medium onion, diced 1 bay leaf 3 sprigs fresh marjoram 2 tablespoons chopped fresh basil leaves 2 celery ribs, peeled and chopped 1 bunch asparagus, cut into 1-inch pieces 2 cups young green beans, cut into 1-inch pieces 2 cups shelled English peas (or substitute frozen) Kosher salt and freshly ground black pepper 2 quarts low-sodium chicken stock, enough to cover 1 cup heavy cream Basil and Mint Pesto, recipe follows 1 bunch watercress or parsley Basil and Mint Pesto: 1 cup fresh basil leaves 1 cup fresh mint leaves 1/2 cup Parmesan or Romano 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup extra-virgin olive oil Directions In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley. Basil and Mint Pesto: Yield: Prep Time: 10 minutes Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/NVX5I0F ▶ WEBSITE: https://ift.tt/TCXkDaF ▶ FULL EPISODES: https://ift.tt/zTEubPX ▶ FACEBOOK: https://ift.tt/EOhPXUV ▶ INSTAGRAM: https://ift.tt/2AyTqDz ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #SummerMinestrone Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=ISy1wLjWQxQ
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