-
1
For Easy-to-Chew and Soft Diets:
-
2
To make the pesto, place all of the pesto ingredients except for the water in a mini-food processor, and process until the herbs and nuts are finely ground.
-
3
Add the water and process just until mixed in.
-
4
Add a little more water or olive oil, if needed, to bring the pesto to a consistency that can be drizzled from a spoon or squeeze bottle.
-
5
Transfer to a small squeeze bottle or other container, and chill until ready to use.
-
6
To make the soup, place the olive oil, onion, and celery in a 3-quart pot.
-
7
Cover and cook over medium heat, shaking the pan occasionally, for several minutes or until the vegetables begin to soften.
-
8
Add a little water if needed to prevent scorching.
-
9
Add the garlic and cook for 15 additional seconds.
-
10
Add the sweet potato and broth to the pot, and bring to a boil over high heat.
-
11
Reduce the heat to a simmer, cover, and cook for 10 minutes or just until the potatoes are soft.
-
12
Add the jalapeno pepper to the pot, and puree the soup with a hand-held blender until smooth.
-
13
Serve hot, drizzling each serving with about a tablespoon of the pesto.
-
14
For Smooth/Pureed Diets:
-
15
Working in batches, puree the entire pot of soup in a standing blender until smooth (see Notes).
-
16
Process the pesto until smooth and, if necessary, push through a strainer to remove any coarse bits before drizzling the condiment over the soup.
