Wolfgang Puck Vegetable Soup Food

VEGETABLE SOUP WITH SWEET BASIL

Steps:

• Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
• In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
• Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
• Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
• Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
• Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

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.

WOLFGANG PUCK"S CREAMY MUSHROOM SOUP

Steps:

• Sprinkle mushrooms with lemon juice.
• Melt butter in large heavy saucepan and saute shallots.
• Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
• Add salt,pepper,cream, and chicken broth and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add cornstarch and simmer another 10 minutes,stirring.
• Sprinkle with parsley.

SAVORY BEEF SOUP IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
• Heat empty cooker on high.
• When quite hot, add oil and heat until smoking.
• Add the beef and brown on all sides.
• Add the onions and carrots.
• Saute until somewhat softened.
• Add the tomatoes with their juice, beef stock and chicken stock.
• Mix well.
• Add the optional worcestershire sauce.
• Top cooker up with water or more stock to the "Max PC" line.
• Season to taste with salt and pepper.
• Put on lid.
• Plug in cooker.
• Select "Meat" function.
• Set timer on cooker to 1 hour.
• At end of cooking time, unplug the cooker.
• Follow the instruction manual for cooling and opening the cooker.
• Remove the beef and cut into serving pieces.
• Return the beef pieces to the cooker.
• Plug in cooker.
• Put on glass cover.
• Bring to a boil.
• Add egg noodles.
• Cook, uncovered, until noodles or pasta is tender.
• Unplug cooker.
• Remove glass cover.
• Let cool for about 10 minutes before serving.