On a neutropenic diet, if you’ve made the pesto from scratch, let the soup cook for 2-3 minutes after you’ve stirred in the pesto. Jarred pesto can be stirred in as per recipe.
In the winter, or when I’m tired, I find it’s best to use a 14 oz can of diced Italian plum tomatoes instead of fresh, but at the height of the summer, when tomatoes are at their best, go for delicious, ripe, beefsteak or Roma tomatoes.
A bouquet garni is basically a bundle of herbs that is added to soups and stews to add flavor. They are particularly useful in vegetarian cooking. If you don’t have all the herbs, it’s not the end of the world. I often use just fresh parsley, bay leaf and dried rosemary. If you use cheesecloth for a wrapper, you could also add ½ teaspoon of whole black peppercorns.
To make a bouquet garni:
Lay 3 to 4 stems of flat leaf parsley together on a cutting board. On the leafy end, lay a bay leaf, a sprig of fresh thyme, a couple of sage leaves and a small sprig of fresh rosemary.
Roll the leaves together so that they end up wrapped in the parsley stems. Wrap in cheesecloth or tie with kitchen twine to secure the bundle. That’s it.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.