October: Chicken Barley Soup with Walnut Pesto
This entry in our Market Basket Challenge comes from Laurent Tourondel, who adds French flavor to American classics at his
BLT group of restaurants. Inspired by soupe au pistou this hearty recipe adds heat to the broth with a habanero pepper, and
replaces the traditional pesto with an autumn-flavored Swiss chard–walnut combination. Butternut squash and mushrooms complete the picture, for a healthful and filling entrée soup.
View Recipe: Chicken Barley Soup with Walnut Pesto
NextSeptember: Walnut Cake with Praline Frosting
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