For the pesto cream
1 cup of slightly crushed fresh basil leaves
1 small garlic clove, cut in half
2 tablespoons of coarsely chopped nuts
1 tablespoon of grated Parmesan cheese
3 tablespoons of olive oil
Salt and black pepper to taste
For the soup
1 small onion, diced
2 tablespoons of olive oil
2 medium-sized sweet potatoes, peeled and cut into chunks (300g)
1 liter of chicken broth
200g of green beans
For the pesto cream
1 cup of slightly crushed fresh basil leaves
1 small garlic clove, cut in half
2 tablespoons of coarsely chopped nuts
1 tablespoon of grated Parmesan cheese
3 tablespoons of olive oil
Salt and black pepper to taste
For the soup
1 small onion, diced
2 tablespoons of olive oil
2 medium-sized sweet potatoes, peeled and cut into chunks (300g)
1 liter of chicken broth
200g of green beans
Mix all pesto cream ingredients in a blender until well combined
Set aside
Prepare the soup: fry the onion in olive oil until softened
Add the sweet potatoes and chicken broth
When it starts to boil, reduce heat and cook, covered, for 20 minutes
Add the green beans and cook for an additional 5 minutes, or until tender but still slightly crunchy
Use a slotted spoon to remove the sweet potatoes and green beans from the liquid
Blend the sweet potatoes in a food mill, then chop the green beans into small pieces
Return the mixture to the pot with the remaining broth and reheat well
Serve hot in shallow bowls, topping each bowl with 1 1/2 tablespoons of pesto cream
Garnish with fresh herbs, if desired
