Southern french vegetable soup (soupe au pist
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Southern french vegetable soup (soupe au pist
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Last updated 6/12/2012 1:23:47 AM. Recipe ID 57030. Report a problem with this recipe.
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      Title: Southern french vegetable soup (soupe au pist
 Categories: Soups, French
      Yield: 12 Servings
           -JUDI M. PHELPS

MMMMM--------------------------THE SOUP-------------------------------
    1/4 c  Extra virgin olive oil
      2    Leeks; washed, white and
           -tender green parts, sliced
      1 lg Onion; coarsely chopped
      3 md Carrots; chopped
      1 c  Dried white beans; (navy
           -or canellini), soaked for
           -2 hours and cooked until
           -tender, about 2-1/2 cups
      4 md Zucchini; cut into 1/4-inch
      2 qt Chicken or vegetable broth
           OR water
      1    Bouquet garni*
      1 c  Miniature dried macaroni;
           -ditalini or other small
    1/2 lb Green beans; preferably
           -small French type, cut
           -into 1-inch lengths
           Salt and pepper to taste
           Slices of French bread;

MMMMM-------------------------THE PISTOU------------------------------
      8    Garlic cloves; peeled
      2 lg Bunches fresh basil; stems
           -removed, 2 cups tightly
           -packed leaves
      2 ts Coarse salt
      2 c  Parmesan cheese; finely
      2 md Tomatoes; peeled, seeded,
           -and coarsely chopped
  1 1/2 c  Extra virgin olive oil
  *A bouquet garni is a small bundle of herbs that are tied with a
  string or placed in cheesecloth so the herbs do not fall apart or
  float around in the soup. A traditional bouquet garni contains only
  thyme, parsley, and bay leaves.  It is best made with fresh herbs and
  tied in a bundle with a short piece of string. Use about 8-10 thyme
  sprigs, 1 large bunch of parsley, 1 bay leaf.  If you don't have
  fresh thyme use 1 tsp. dried thyme.
  To make the soup base, heat the olive oil in a 4-quart pot over medium
  heat.  Add leeks, onion, and carrots. Stir until the leeks and onion
  turn translucent about 10 minutes. Add beans, zucchini broth, and
  bouquet garni. Bring the soup to a boil, then simmer on low heat for
  about 5 minutes, and add the pasta and green beans. Continue
  simmering for about 10 minutes until the vegetables and macaroni have
  softened. Don't season the soup until you've added the pistou, which
  is very salty. If you're not serving the soup right away, chill it as
  quickly as you can so the vegetables don't overcook.
  PISTOU:  Put the tomatoes and then the rest of the ingredients except
  the olive oil in the blender.  (The tomatoes go in first to provide
  liquid to get the mixture moving around.) Blend at high speed for
  about 1 minute, until the mixture turns into a paste. Transfer the
  pistou to a mixing bowl and stir in the olive oil. (The olive oil
  must be added by hand, or it will turn bitter.)
  At the Last Minute:  To serve, whisk half of the pistou into the hot
  soup, then season with salt if needed and pepper. Immediately ladle
  the soup into hot bowls.  Serve the French bread toasts in a basket.
  Pass the remaining pistou at the table in a bowl and let guests help
  themselves. Source: Splendid Soups by James Peterson.
  Shared and MM by Judi M. Phelps. or

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Recipe ID 57030 (Apr 03, 2005)

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