PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
PROVENCAL GARLIC SOUP IS OUT OF THIS WORLD GOOD
Provencal garlic soup is one of those deceptively sophisticated French soups that are actually incredibly easy to make. It's indescribably delicious and satisfying. And if no one told you, you'd probably never guess it was made with garlic.
Provided by Steve
Categories Soup
Time 42m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a simmer in a large stock pot.
- Break the head of garlic apart into individual cloves. No need to peel them yet. Drop them into the boiling water.
- After two minutes, scoop the garlic cloves back out of the water with a hand sieve. Now peel them (the peels should come right off). Return the garlic cloves to the pot.
- Add all of the herbs and the salt. Allow to simmer, covered, for about 15 minutes.
- Strain the soup into a large bowl, catching all of the garlic and herbs in a sieve. Return the strained soup to the stock pot and return to a simmer.
- Using the back of a wooden spoon, smash the garlic cloves in the sieve over the stock pot, pressing the solids through the seive. All of this pulverized garlic will turn the stock cloudy.
- Meanwhile, slowly drizzle the olive oil into the egg yolks in a clean bowl, whisking as you go to make a liaison.
- While still whisking the egg and oil mixture, add a ladlefull of hot garlic stock. Continue to whisk so eggs don't scramble. Add a second ladleful of stock. Continue whisking. Finally, dump the now warmed egg and olive oil liaison into the garlic stock and whisk until smooth.
- Serve with slices of toasted baguette and shredded cheese.
Nutrition Facts : Serving size 1 Bowl Calories
PROVENCAL SOUP
Make and share this Provencal Soup recipe from Food.com.
Provided by Boomette
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
- Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
- Serve with garlic croutons.
Nutrition Facts : Calories 150.6, Fat 10.1, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.1, Carbohydrate 9.7, Fiber 2.7, Sugar 4, Protein 1.7
PROVENCAL VEGETABLE SOUP
This soup is flavorful and satisfying, yet still very healthy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
- Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
- In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
- Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
- Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
- . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.
Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g
PROVENCAL VEGETABLE SOUP
This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.
Provided by Pneuma
Categories Potato
Time 1h45m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
- To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
- In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
- Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
- Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
- Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.
Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 2.3, Cholesterol 2.9, Sodium 383.1, Carbohydrate 44.9, Fiber 12.5, Sugar 6.8, Protein 12.8
PROVENçAL VEGETABLE SOUP
Provençal Vegetable Soup is characterized by the basil-pesto topping, which adds a burst of herbal flavor to your bowl. I've added some chicken to give the dish more protein, but feel free to omit it and use vegetable broth for a vegetarian version.
Provided by Addie Gundry
Categories Soups
Time 1h
Number Of Ingredients 18
Steps:
- In a large pot, heat the olive oil over medium heat. Add the chicken (if using) and lightly brown on all sides. Season with salt and black Add the onion, garlic, bell pepper, carrots, celery, mushrooms, and zucchini. Stir to combine. Add the parsley, herbes de Provence, and bay leaf. Cook, stirring, until the vegetables are tender, about 5 to 7 minutes. Season lightly with salt and black pepper.
- Deglaze the pan with the wine by pouring the wine in and stirring while scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half, about 8 minutes.
- Stir in the broth and add the cannellini beans and Simmer for about 15 minutes, until the potatoes are tender.
- Remove from the heat and discard the bay leaf. Taste and adjust the seasoning.
- Ladle the soup into large bowls. Serve with a heaping tablespoon of pesto on top. Stir the pesto into the soup as you eat.
PROVENçAL GARLIC SOUP (AïGO BOULIDO)
Translating in Provencal dialect as "boiled water", the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting - and as a salving cure for hangovers too. The Origins of the Aïgo Boulido Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble...
Provided by Audrey
Categories Appetizers
Time 35m
Yield 2
Number Of Ingredients 1
Steps:
- Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.
- Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.
- Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.
- Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.
- Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.
- For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.
Nutrition Facts : Calories 200, Fat 20 grams
PROVENçAL TOMATO RICE SOUP
Steps:
- Heat oil in a pan and saute onions, carrot, garlic, orange zest, thyme and add fennel powder.
- Once the vegetables starts to soften, add tomato paste and water. Mix well till everything is incorporated well.
- Add in the chopped tomatoes now along with vegetable stock and season with salt, pepper and sugar.
- As it starts boiling add semi cooked white rice. Close the lid and simmer for around 12-15 mins until the rice is tender.
- Pour in the soup into bowls, add a swirl of fresh cream and garnish with fresh basil and crushed dry thyme.
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PROVENçAL FISH SOUP RECIPE - SARA SIMPSON | FOOD & WINE
From foodandwine.com
2/5 Total Time 1 hr 30 mins
- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
PROVENçAL VEGETABLE SOUP RECIPE - ERIC RIPERT | FOOD & …
From foodandwine.com
Servings 4-6Total Time 1 hrCategory Vegetable Soup
- In a large saucepan, cover the navy beans, ham rind and herb bundle with the chicken stock and 2 cups of water. Bring to a boil, then reduce the heat to moderately low and simmer until the beans are tender, about 30 minutes.
- Meanwhile, bring a medium saucepan of water to a simmer. Using a sharp paring knife, score an X on the bottom of the tomato. Add to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to an ice water bath to cool. Peel and seed the tomato, then cut it into 1/4-inch dice.
- In a blender or food processor, pulse the basil with the garlic until finely chopped. With the machine on, gradually add the olive oil until incorporated. Season the pistou with salt and pepper.
- Remove the ham and herb bundle from the beans. Add the tomato, carrot, fennel, zucchini, onion and haricots verts and season with a generous pinch of salt. Simmer over moderately low heat until the vegetables are tender, about 12 minutes. Season the soup with salt and pepper and ladle into bowls. Serve with the pistou, stirring it into the soup at the table.
TOP 10 FOODS TO TRY IN PROVENCE-CôTE D’AZUR | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 minsPublished 2014-06-30
- Bouillabaisse. King of regional dishes, bouillabaisse is the signature dish of Marseille. For locals, its appeal lies as much in the flavour as in the ceremonial of serving and eating it: first the broth, then the fish flesh, and copious quantities of croutons and rouille (a spicy, saffron garnish) throughout.
- Pastis. No single drink says Provence-Côte d’Azur more than Pastis, an aniseed-flavoured liqueur. Invented in Marseille in 1932 by industrialist Paul Ricard, it is amber-coloured in the bottle but turns milky-white when water is added.
- Daube. Traditionally a poor man’s dish, this Provençal beef stew remains a favourite on southern tables, especially in winter. Beef is slowly braised in red wine, vegetables, garlic and herbs and served with polenta or gnocchi.
- Tapenade. No apéritif in Provence-Côte d’Azur is complete without tapenade, an olive dip made of black olives, capers, anchovies, garlic and olive oil and served with croutons.
- Nougat. Dentists would probably ban the stuff if they could but generations of Provençaux have revelled in the wonderful chewiness of white nougat (a confectionary made with sugar/honey, roasted almonds and egg whites) and the incomparable crunch of nougatine (also called nougat noir, which doesn’t contain eggs).
- Omelette aux truffes. The area around Carpentras in Provence is famed for its ‘black diamonds’ (truffles), in season from November to March. The fungi is used in numerous guises – infused in olive oil, shaved on pasta dishes or salads – but it is eggs that best complement its pungent aroma.
- Ratatouille. Perhaps Provence’s most famous culinary export (it even lent its name to a Walt Disney film), ratatouille is a vegetable casserole consisting of tomatoes, onions, courgettes, aubergines, peppers, garlic and herbs.
- Aïoli. In its basic form, aïoli is nothing more than a kind of garlic mayonnaise (the original recipe doesn’t include eggs). So far so ordinary you might argue, except when it becomes the centre piece of a dish: Aïoli provençal complet (or aïoli garni) is a mound of veggies, potatoes and shellfish, all of which are eaten dunked in aïoli.
- Tarte Tropézienne. Few sweets have as glamorous a history as St Tropez’s signature cake, a sandwich cake consisting of a round, flat-topped sugar-coated brioche filled with an unctuous, orange-flower flavoured cream.
- Fromage de chèvre. Goat’s cheese happens to be one of those wonderful products that tastes as good on its own as it does in a dish (quiches, tarts, salads).
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From perfectlyprovence.co
Cuisine French, ProvencalCategory SoupServings 6Total Time 40 mins
- Put chickpea flour, water, herbes, cumin, Aleppo, salt, pepper, and oil into a blender and blend until smooth, about 15 seconds.
- Pour the contents into a Dutch oven and heat slowly over low to medium heat until hot, about 30 minutes, stirring often. Adjust seasoning to your taste.
- For the leeks, slowly cook washed leeks in olive oil over a low flame at a grandmotherly pace until they almost melt, about 30 minutes. Add to soup.
PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND …
From seasonsandsuppers.ca
5/5 (3)Total Time 1 hrCategory SoupCalories 256 per serving
- n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
- Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
- Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.
PROVENCAL VEGETABLE SOUP WITH PISTOU - GIRL AND THE KITCHEN
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Servings 8Total Time 45 minsEstimated Reading Time 5 mins
- To make the pistou, Combine all the ingredients in a food processor except the olive oil. With the machine running, stream in the olive oil.
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Calories 1491 per serving
- Heat olive oil in a large soup pot and sauté the sliced onions (or leeks) for about five minutes until they soften. Stir the minced garlic and about 1/2 t. salt to the onions and cook until the garlic is fragrant (about 1 minute). Stir the greens into your pot and let them begin to wilt. Add 6 cups of vegetable broth to the pot and bring to a low boil. Reduce the heat, partially cover the pot and simmer your soup for 15-20 minutes. When your soup is ready, the greens will be tender and the broth will be sweet tasting. Add pepper and additional salt to taste.
- Break two eggs into a bowl and beat them. Whisk a ladle of hot (not boiling) broth (from the soup pot) into the eggs and whisk to temper your eggs. Remove the soup pot from the heat and whisk the tempered eggs into the soup. Return the soup to the heat (don't boil) and stir. The strings of egg in your soup will look a bit like an egg drop soup.
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