PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
- Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
- Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
- Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
- Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
- When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
- Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.
SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)
Make and share this Soupe Au Pistou (Provencal Vegetable Soup With Pesto) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
- Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
- Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
- Cover and cook on LOW for 8 hours, or until the vegetables are tender.
- Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
- Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.
Nutrition Facts : Calories 266.4, Fat 10, SaturatedFat 1.5, Sodium 294.6, Carbohydrate 38.1, Fiber 7.3, Sugar 6.9, Protein 7.9
SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)
Provided by Bryan Miller
Categories lunch, one pot, soups and stews, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
- Drain kidney beans and add them to the soup.
- Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
- Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 2170 milligrams, Sugar 11 grams
PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)
Provided by Ruth Cousineau
Categories Soup/Stew Cheese Pasta Potato Soy Vegetarian Quick & Easy Dinner Lunch Green Bean Boil Gourmet Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make soup:
- Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
- Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
- Meanwhile make pistou:
- Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
- Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
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