Provencal Vegetable Soup with Pistou Recipe

by katerina on April 28, 2006

Apparently pistou is the french version of pesto, well I guess I learned something today. This was something we made in my cooking class, and it is lovely and spring and refreshing. We had two days of beautiful sunshine this week which inspired me to paint my toes and cook summery. Hence our provencal soup.

All the vegetables should be chopped quite small so that several different things can fit into one spoonful. The way this is served is to put a dollop of the pesto/pistou into the bottom of the bowl and serve the soup on top. The pesto will spread to the edges and mix in quite lovely. I personally think that pesto is somewhat personal and you just make it by eyeing how much oil you need to the basil and parmesan ratio so my measurements may be a bit off. Please adjust as you make it. Enjoy and happy spring!

[print_this]Provencal Vegetable Soup:
1 leek, white and green part chopped fine
1 onion, chopped fine
3 garlic cloves, minced
1 zucchini, chopped
a large handful of green beans, chopped
1 small can of navy beans
3 carrots, grated and chopped
2 russet potatoes peeled and chopped
2T tomato paste
4 large tomatoes, chopped
2 bay leafs
small bunch of parsley
oil
water

Oil the pan then sweat onions with garlic for 2 minutes. Add leek and 1t salt and sweat for another 5 minutes. Add potatoes, canned beans and carrots. Cook, stirring occasionally for another 10. Add tomatoes, zuke, green beans, bay leaf, parsley and tomato paste. Add appx equal parts cold water to vegetables and simmer for 30 minutes. About 10 minutes into this, salt and pepper it to taste. Serve over a tablespoon of pesto.

Pesto\Pistou:
1 bunch of basil (at least 10-12 leaves)
3 cloves garlic
1/2C parmesan grated
oil
salt
pepper

Put basil, garlic and parmesan into food processor and pulse until combined. Turn on processor and steadily stream oil until it is a thick consistency. Taste and correct for salt and pepper.[/print_this]



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