Soupe Au Pistou Crock Pot Recipes

SOUPE AU PISTOU

Steps:

• Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
• Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
• While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
• To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
• Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

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

Steps:

• In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
• In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;

SOUPE AU PISTOU

Steps:

• Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
• Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
• Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)

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.

SOUPE AU PISTOU CROCK POT

Steps:

• Oil crockpot.
• Add leeks or onions, carrot, celery, garlic, green beans, swiss chard or spinach, potatoes, zucchini, thyme and water.
• Cook on low for 4 hours.
• Add pasta cook 1 hour more.
• For Pistou, blend fire roasted tomatoes, basil, parsley, Swiss cheese, and olive oil in a food processor; add half of it to the soup.
• Top soup servings with a dollop of remaining pistou and croutons.

SOUP AU PISTOU

Steps:

• Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.
• Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.
• Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.
• Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.

SOUPE AU PISTOU

Steps:

• Put the beans, potatoes and tomatoes into the boiling water.
• Season with salt and pepper and boil over a hot fire.
• When the vegetables are almost cooked, add the vermicelli and finish cooking gently.
• Make the aillade: In a blender, blend the garlic, basil and grilled tomato until thoroughly smooth.
• Add 3 tablespoonfuls of the liquid from the pistou (soup).
• Pour the pistou into a tureen, stir in the aillade and top with some grated Gruyere (Swiss) cheese.

SOUPE AU PISTOU FROM NICE

Steps:

• Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
• Bring to a boil, cover, lower heat and simmer 20 minutes.
• Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
• Adjust seasonings if necessary.
• Whisk together pesto and sundried tomato paste.
• Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
• Pass around grated Parmesan to be sprinkled on soup, if desired.

FRENCH SOUPE AU PISTOU

Steps:

• In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
• Bring to a boil, then simmer until beans and potatoes are crisp tender.
• Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
• Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
• Stir this paste into the soup, bit by bit.
• Adjust seasoning if necessary.
• After the sauce has been added, the soup may be warmed, but not boiled.
• Serve with hot or toasted slices of French bread.
• To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
• To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
• For Vegetarian use vegetable broth and a vegetarian parmesan cheese.