Soup au Pistou
Описание:
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
Soup au Pistou
4 potatoes
2 leeks white and light green part only
8 oz. fresh green beans
1 onion
4 T. olive oil
4 carrots
4 stalks celery
4 zucchini
1 t. salt and ½ t. pepper
2 C. chopped canned tomatoes
4 C. chicken or vegetable stock
2 C. canned white beans drained and rinsed
Chop onions and leeks into small pieces of equal size
Warm olive oil in a large stock pot over medium low heat
Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
Add to the onions along with salt and pepper
Cover and sweat down for 15 minutes
Add tomatoes and chicken stock; cover and simmer for 30 minutes
Add the white beans and simmer for 10 minutes
For the Pesto:
1 C. loose packed fresh basil leaves
½ C. olive oil
2 cloves garlic
2 T. pine nuts
¼ C. parmesan cheese
Pulse blend the basil, garlic parmesan, pine nuts and ¼ C. olive oil
Drizzle more olive oil as needed while pulse blending until you have a soft paste
Stir pesto into the soup and serve with extra grated parmesan or put the pesto in a bowl and have everyone add their own.
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
Soup au Pistou
4 potatoes
2 leeks white and light green part only
8 oz. fresh green beans
1 onion
4 T. olive oil
4 carrots
4 stalks celery
4 zucchini
1 t. salt and ½ t. pepper
2 C. chopped canned tomatoes
4 C. chicken or vegetable stock
2 C. canned white beans drained and rinsed
Chop onions and leeks into small pieces of equal size
Warm olive oil in a large stock pot over medium low heat
Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
Add to the onions along with salt and pepper
Cover and sweat down for 15 minutes
Add tomatoes and chicken stock; cover and simmer for 30 minutes
Add the white beans and simmer for 10 minutes
For the Pesto:
1 C. loose packed fresh basil leaves
½ C. olive oil
2 cloves garlic
2 T. pine nuts
¼ C. parmesan cheese
Pulse blend the basil, garlic parmesan, pine nuts and ¼ C. olive oil
Drizzle more olive oil as needed while pulse blending until you have a soft paste
Stir pesto into the soup and serve with extra grated parmesan or put the pesto in a bowl and have everyone add their own.
Комментарии:
KC Quaretti пишет: Hi Achille, I lived in France for 14 years and ate Soup au Pistou in the winter all the time. it was a winter specialty at a wonderful restaurant, Pre du Brusc in Chateauneuf. What part of France are you from? Possibly in your area it was only served in the summer?
Isabel Minunni пишет: Looks wonderful KC! It is an overcast day today, perfect day for this soup!
garbo liang пишет: mmmm, looks good. Might try making it this weekend ;D
Looks so easy and delicious.
Love the videos and happy new year!
Achille Raumsog пишет: "Served all winter long..." La soupe au pistou is made with summer vegetables only
KC Quaretti пишет: Hi Achille, I lived in France for 14 years and ate Soup au Pistou in the winter all the time. it was a winter specialty at a wonderful restaurant, Pre du Brusc in Chateauneuf. What part of France are you from? Possibly in your area it was only served in the summer?
Isabel Minunni пишет: Looks wonderful KC! It is an overcast day today, perfect day for this soup!
garbo liang пишет: mmmm, looks good. Might try making it this weekend ;D
Looks so easy and delicious.
Love the videos and happy new year!
Achille Raumsog пишет: "Served all winter long..." La soupe au pistou is made with summer vegetables only
You'll Need:
Pistou
1 cup fresh basil leaves
4 cloves garlic
2 tablespoons tomato paste
3 tablespoons olive oil
2 large peeled chopped tomatoes
125g grated cheese
Soup
6 diced potatoes
500g cooked haricot beans
1 large, finely chopped onion
500g sliced green beans
500g sliced zucchini
1 tablespoon butter
3 litres water
and the Pistou you have prepared
Procedures : Pistou
Process basil, garlic, tomato paste and olive oil to a smooth paste.
Add tomato and cheese and set aside.
Soup
Melt butter and cook all vegetables until soft. Do not brown.
Add water, salt if desired and simmer gently for 1 hour.
Stir the Pistou through the soup just before serving
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