French Soupe Au Pistou Food

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
• Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
• Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
• Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
• Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
• When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
• Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)

Steps:

• Make soup:
• Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
• Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
• Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
• Meanwhile make pistou:
• Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
• Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)

Steps:

• Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
• Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
• Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
• Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

SOUPE AU PISTOU

Steps:

• Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
• Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
• While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
• To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
• Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP)

Steps:

• Soaking the Navy Beans (skip if using canned beans): Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.
• Quick-Soak Method: Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches (5 cm) water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.
• Cooking the Navy Beans: Transfer the soaked beans in a large saucepan. Add the bay leaves and add enough water to cover the beans with about 2 inches (5 cm) of water.
• Bring to a boil over high heat, then lower the heat and simmer gently for 15 minutes. Remove the saucepan from the heat and set aside while you prepare the soup.
• Make the Soupe au Pistou: In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook, stirring occasionally, until soft and translucent.
• Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Season with pepper, and cook, stirring occasionally, for about 10 minutes, or until the vegetables start to soften. Add the vegetable stock and stir to combine. If using dried beans, add the cooked beans and their liquid. If using canned beans, add the drained and rinsed beans now. Next, add the peas and pasta or your choice. Bring the soup to a boil, then simmer for about 5 minutes, or until the pasta is cooked.
• Make the Pistou: In a food processor, pulse the garlic with a generous pinch of salt until it is finely chopped. Add the basil, tomato, and parmesan cheese, and pulse again until the mixture is relatively smooth. Add the olive oil to blend everything together and emulsify the pistou. Taste, and season with more salt if desired.
• SERVING: Ladle hot soup into bowls and add a generous spoonful of pistou to each serving. Keep extra pistou within reach because you'll likely want to add more to the soup as you go.
• MAKE IT DAIRY-FREE & VEGAN: Make sure to use vegetable stock and replace the parmesan cheese with nutritional yeast, or omit it completely.
• MAKE IT GLUTEN-FREE: Make sure to use a gluten-free variety of short pasta.

FRENCH SOUPE AU PISTOU

Steps:

• In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
• Bring to a boil, then simmer until beans and potatoes are crisp tender.
• Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
• Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
• Stir this paste into the soup, bit by bit.
• Adjust seasoning if necessary.
• After the sauce has been added, the soup may be warmed, but not boiled.
• Serve with hot or toasted slices of French bread.
• To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
• To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
• For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

SOUPE AU PISTOU

Steps:

• For the stock:
• In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
• For the soup:
• Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

SOUPE AU PISTOU

Steps:

• 1. Place the green beans, carrot and potatoes in a large saucepan. Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, a bout 12 minutes. Add the zucchini, the fresh beans (if using), and cook until tender, about 15 minutes. Add the cooked dry beans (if using), and let cook until heated through, 3 to 4 minutes, then add the angel hair pasta and cook until it is al dente, 3 to 4 minutes. Remove the soup from the heat.
• 2. While the soup is cooking prepared the pistou. Crush the garlic cloves with the salt in a mortar and pestle until they are a rough paste. Add the basil leaves and crush them with the mortar and pestle until they mix with the garlic into a rough paste. Slowly add the oil to the basil and garlic until you have a thick, deep green sauce.
• 3. To serve, divide the soup among six warmed shallow soup bowls. Serve the soup with the pistou and the cheese alongside.

PISTOU SOUP (FRENCH FOOD AT HOME)

Steps:

• Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes.
• Add the green beans, potato and carrot dice. Pour over 4 cups/1-litre vegetable water or stock. Season with salt and pepper, add the bay leaf and the thyme. Bring to a boil, and simmer 10 minutes.
• Add the kidney beans and the zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer.
• Stir through the tomato.
• Ladle the soup into bowls.
• (Remove the bay leaf and thyme sprigs).
• Add a spoonful of pesto to each bowl, and grate over Parmesan cheese.

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)

Steps:

• Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
• Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
• Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the vegetables are tender.
• Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
• Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.