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Pesto soup with Old Amsterdam croûtons

Pesto soup with Old Amsterdam croûtons


  • 1 shallot
  • 5.3 oz courgette
  • 2 carrots
  • 2 celery sticks
  • 3 cups stock
  • 1 oz. pasta shells

For the pesto:

  • 1 oz. basil leaves
  • 4 tablespoons olive oil
  • 1 oz. pine nuts
  • 2 cloves of garlic
  • 1.4 oz. grated Old Amsterdam
  • For the croûtons:
  • 1 oz. butter
  • 1 oz. grated Old Amsterdam
  • 2 slices of bread


Peel and chop the shallot and garlic clove. Cut the courgette into small cubes, the carrots into thin slices and the celery into thin pieces. Fry the onion and garlic in oil until translucent, add the vegetables and fry briefly, then pour in the stock. Bring the contents of the pan to the boil, add the pasta shells and leave the soup to simmer gently for 10 minutes. In the meantime make the pesto. Wash the basil leaves and pat dry. Purée with the oil, pine nuts and garlic and stir in the grated cheese. For the croûtons, mix together the grated Old Amsterdam and the butter and spread this on the bread slices. Place the slices under a hot grill until the cheese is golden-brown and then cut the slices into cubes or into shapes using a pastry cutter. Pour the soup into soup bowls and put the pesto in a dish to serve at the table. At the table, add pesto to the soup according to taste and finally top the soup with the croûtons.