Ingredients: |
Ingredients: Soup:
2 tablespoons good olive oil
2 cups chopped yellow onion (1 large)
2 cups chopped leeks, white and light green parts (2 large)
3 cups 1/2 inch diced unpeeled yellow potatoes (3 medium sized)
3 cups 1/2 inch diced carrots (1 pound or 4 carrots)
11/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, end removed and cut in 1/2
4 ounces of small pasta-Risoni or spaghetti broken into pieces
1 cup Pistou (recipe follows)
Freshly grated Parmesan, for serving
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
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Directions: |
Directions:Soup:
Heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt and pepper and sauté over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and pasts, bring to a simmer, and cook for 15 more minutes.
Pistou:
Place the garlic, tomato paste, basil and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste.
To serve the soup,, whisk 1/4 cup of the pistou into the soup, then season to taste. Depending on the saltiness of the chicken stock, add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou. |
This recipe for Provencal Vegetable Soup is from