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With Balsamic Vinaigrette and Pesto

American Bounty

Yield: 8 servings (about 9 cups).

For balsamic vinaigrette:

1/2 cup balsamic vinegar>

1 egg yolk (see note)>

1 1/2 teaspoons sea salt>

1/2 teaspoon ground white pepper>

2 tablespoons granulated sugar>

1 cup olive oil or 1/2 cup olive oil >and 1/2 cup vegetable oil>

For pesto:

1/4 cup pine nuts, toasted>

3 cloves garlic>

2 cups lightly packed fresh basil >leaves>

1 cup lightly packed Italian flat-leaf >parsley>

1/3 cup extra-virgin olive oil>

1/4 cup grated Parmesan>

1/2 teaspoon sea salt>

1/2 teaspoon ground black pepper>

For soup:

1/3 cup finely diced onion>

2 tablespoons olive oil>

1 1/2 cups tomato paste>

2 tablespoons granulated sugar>

1 cup heavy cream>

8 cups strong vegetable stock (see >note)>

To prepare vinaigrette:> Using a blender or small food processor, combine vinegar, egg yolk, salt, pepper and sugar. With machine running at high speed, slowly add oil in a thin steady stream until completely incorporated. (Makes 1 2/3 cups. Leftover vinaigrette may be used as salad dressing. Refrigerate and use within a few days.)

To prepare pesto:> Combine pine nuts and garlic in the work bowl of a food processor; pulse until minced. Add basil and parsley; process until minced. With machine running, drizzle in oil. Add Parmesan, salt and pepper; process to blend. (Makes about 1 cup. Leftover pesto may be used as a pasta sauce, a flavoring for vegetables or an ingredient in soups, sauces, salad dressings or spreads.)

To prepare soup:> In a large pot or Dutch oven, saute onion in oil until translucent. Add tomato paste; stir frequently over medium heat until the color has changed from bright red to reddish brown, about 15 minutes. (For easy color reference, keep a dab of uncooked paste nearby.) Whisk in sugar and cream, then whisk in stock, incorporating thoroughly. Cook until heated through.

Garnish each serving with 1 to 2 tablespoons each balsamic vinaigrette and pesto.

PER SERVING SOUP (without garnishes):> 204 calories; 15.5g fat (68 percent calories from fat); 7.5g saturated fat; 41mg cholesterol; 3g protein; 15g carbohydrate; 5.5g sugar; 2g fiber; 673mg sodium; 45mg calcium; 524mg potassium.

PER TABLESPOON BALSAMIC VINAIGRETTE:> 78 calories; 8g fat (92 percent calories from fat); 1g saturated fat; 7mg cholesterol; no protein; 1.5g carbohydrate; 1.5g sugar; no fiber; 117mg sodium; 2mg calcium; 4mg potassium.

PER TABLESPOON PESTO:> 64 calories; 6g fat (84 percent calories from fat); 1g saturated fat; 1mg cholesterol; 1.5g protein; 1g carbohydrate; no sugar; 0.5g fiber; 98mg sodium; 32mg calcium; 62mg potassium.

Note: To avoid the risk of salmonella poisoning, you can use the yolk of a pasteurized egg or use 2 tablespoons egg substitute in the vinaigrette.>

American Bounty makes its own soup stock, but Chef Manhardt says any standard recipe for a strong stock will do. When testing this recipe, >we used Swanson's canned vegetable stock.>