[Indianola, Kitsap Peninsula, WA; 47º 45'N/122º 32' W]

After returning to the US aboard Carina we got the chance to talk about our journey to many people.  One cool fall evening, Mark & Kim graciously hosted us for supper with brother Ken, Richard & Diane (and pup Sparky) and Mike and Ellen, all yachties.  This luscious soup was on the menu, a recipe provided by a friend named Adam.  Philip insisted on putting it in our collection.  Pressure cooker modification added.

1 onion, diced

~ 1 Tbs. light cooking oil

3 cloves garlic, minced

1 carrot, chopped

3 ribs celery, chopped

1 bay leaf

2 tsp. fennel seed

2 14 oz cans peeled tomatoes

14 oz water

2 Tbsp basil pesto

1/2 cup cream

Add oil, onion, garlic, carrot, celery, bay leaf and fennel to pan (or pressure cooker); saute until veggies are soft.  Add tomatoes and water, and simmer 30 minutes (or cook at first ring ca. 12 minutes and natural release).  Add pesto and cream and remove bay leaf.  Puree soup in blender until smooth.  CAUTION; Do not fill blender more than half full or it will erupt hot soup while blending.