1/4 cup extra-virgin olive oil
2 garlic cloves; peeled, minced
1 medium onion; diced
1 bay leaf
3 sprigs marjoram
2 tablespoons basil leaves; chopped
2 ribs celery, peeled, chopped
1 bunch asparagus; cut in 1-inch pieces
2 cups young green beans; cut in 1-inch pieces
2 cups shelled english peas; or frozen
kosher salt
black pepper
2 quarts low-sodium chicken stock; enough to cover
1 cup heavy cream
1 bunch watercress; or parsley
Basil and Mint Pesto:
1 cup basil leaves
1 cup mint leaves
1/2 cup parmesan; or romano
1/2 cup pine nuts; toasted
4 cloves garlic; roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

1. In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.

Basil and Mint Pesto:
2. Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.