Thursday, January 17, 2013

Soup au Pistou

Hearty vegetable soup with a drizzle of fresh pesto is just what you need on a cold winter's day! This soup is served all winter long in the south of France and every cook has their own special version. Here's mine; it is my family's favorite!

Watch the short video to find out just how easy it is to make Soup au Pistou!

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.

1 comment:

  1. Made this last night for tonight's dinner...noticed the directions didn't mention when to put the potatoes in. Thought you'd want to clarify. Looking forward to actually eating it! P.S. The video clarifies, but until I went to your website I wasn't sure.