SOUPE AU PISTOU
Steps:
- In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
- In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;
SOUPE AU PISTOU
Provided by Food Network
Time 1h50m
Number Of Ingredients 15
Steps:
- Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
- Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
- Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.
PROVENCAL PASTA WITH BASIL AND ANCHOVY
This lovely dish -- Pates au Pistou a l'Anchois -- is by way of Richard Olney in "Lulu's Provencal Kitchen." It is a not uncommon way to serve pasta in the south of France where, as here in the States, most dried pasta is imported from Italy.
Provided by Chef Kate
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).
- On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
- Using the back of a fork, mash the garlic into a paste.
- Add the anchovies and keep mashing.
- Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
- Now, add the oil slowly, pounding all the while with your pestle.
- Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.
- When your pasta is ready, place your serving bowl (heat-proof)in the sink.
- Drain your pasta, allowing the pasta water to warm your serving bowl.
- Place the pasta in the bowl, add the pistou and toss well.
- Serve accompanied by freshly grated parmesan cheese.
Nutrition Facts : Calories 515.4, Fat 26, SaturatedFat 3.7, Cholesterol 6.8, Sodium 395.2, Carbohydrate 57.6, Fiber 2.8, Sugar 1.4, Protein 12.5
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.
SOUPE AU PISTOU FROM NICE
A simple and flavorful vegetable soup from The Soup Bible by Debra Mayhew. The combination of pesto and sundried tomato paste is an inspired touch.
Provided by echo echo
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
- Bring to a boil, cover, lower heat and simmer 20 minutes.
- Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
- Adjust seasonings if necessary.
- Whisk together pesto and sundried tomato paste.
- Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
- Pass around grated Parmesan to be sprinkled on soup, if desired.
Nutrition Facts : Calories 126, Fat 0.6, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 26.6, Fiber 4.5, Sugar 5.3, Protein 5.1
THE MINIMALIST'S SOUPE AU PISTOU
One of my favorite dishes to make with fresh basil is soupe au pistou, the Provençal creation that combines legumes, vegetables and a strong but pared-down version of pesto (no more than basil, garlic and oil) to produce a gutsy, hearty soup. Though most traditionally done in late summer - you want good, ripe tomatoes for this, and preferably fresh beans, like cranberry - I make a pot of this as soon as the basil hits the market. Sometimes I make it in winter, just to remind myself that summer's coming. The recipe is a series of suggestions and it is eminently flexible. The zucchini and tomatoes, though not absolutely essential, are Provençal classics, but you can use whatever vegetables you can find as long as you finish the thing with basil.
Provided by Mark Bittman
Categories pastas, project, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil and olive oil in a food processor (or a mortar and pestle) until pasty; use a little more oil if necessary. Season with salt and pepper.
- About 10 minutes before serving, add pasta to soup and cook until tender but not mushy; season again. Serve soup, passing pistou and Parmesan at the table.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1107 milligrams, Sugar 9 grams
SOUPE AU PISTOU
A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
- When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
- About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.
Nutrition Facts : Calories 287.3, Fat 3.3, SaturatedFat 0.6, Sodium 40.6, Carbohydrate 53.7, Fiber 13, Sugar 5.4, Protein 13
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.
ORLANDO BLOOM'S PASTA AU PISTOU
Posted for Mom2Rose who's a big Orlando Bloom fan. The following blurb came with the recipe: "My role in the Pirates of the Caribbean series has inadvertently made me something of a connoisseur of Caribbean cuisine - and Dominica had the most impact on me. We found this amazing tree-house restaurant called Indigo. It's off the beaten path, and run by Marie Frederick and her husband Clem, who serve this delicious pasta recipe." NOTE: The original recipe called for "one tin of tomatoes, drained" but the Zaar recipe software won't accept that vague description. So, I guesstimated a 15oz can of tomatoes. Mom2Rose will be the expert on the actual can size because she's actually made this recipe! :)
Provided by Impera_Magna
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm.
- In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste.
- Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft.
- Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes.
- Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.
WHITE BEANS AU PISTOU
A fresh side dish in the summer, or make the Pistou and freeze it to use as a bright rememberance of your basil-filled July garden!
Provided by TooAllergic
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the beans and soak in boiling water for one hour. Drain.
- Grind the first two ingredients in a mortar and pestle (or food processor) with a dash of salt. Slowly add the extra virgin olive oil.
- This is the "pistou" and can be poured in ice cube trays, frozen (pop out and put in a ziploc freezer bag to store in freezer) or use it the same day as you make it (It will fade in color if not frozen).
- In a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.
- Add the beans, salt and the stock.
- Cover. Bring to a boil, then simmer for 30 minutes.
- Uncover and check seasoning (I like to add fresh ground black pepper) and simmer for 15-25 minutes more (or until beans are just tender). Watch the liquid, adding more so that the beans are not ever dry.
- When beans are tender, but hold their shape, stir in the pistou.
Nutrition Facts : Calories 268.5, Fat 8.4, SaturatedFat 1.3, Cholesterol 1.4, Sodium 726.9, Carbohydrate 36.9, Fiber 7.8, Sugar 3, Protein 12.9
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