Taste of Provence - Bliss Travels

Bliss Travels

How To Make Soupe au Pistou!

Ingredients:

4 Medium Leeks, white and light green only, thinly sliced
12 ounces onion, thinly sliced
12 ounces carrots, cut into quarters and thinly slice
1 to 1 ½ pounds of potatoes, thinly sliced
Bay leaf
Thyme, 1 stick celery
12 ounces or more of haricots verts and other varieties of green beans
2-3 zucchini, sliced thinly
2 Tomatoes, finely chopped

Pistou:

4 cloves of garlic
3 plus ounces of Basil leaves
Salt/pepper
3 ounces of grated parmesan cheese
Approximately one cup of Olive oil
Lemon, if desired

Directions:

Cook first six ingredients in large stock pot in salted water at slow boil for approximately 30 minutes. Add remaining ingredients and cook another 30 minutes. Reserved tomatoes until cooking is finished. This soup is not finished if the potato and zucchini haven’t decomposed into the soup.

Let soup cool. It is best to let soup rest for several hours if possible. Make pesto. Using a food processor, place garlic and parmesan in processor and pulse. Add Basil, pulse once or twice. Add oil in slow stream and season with salt, pepper and lemon.

Add 2/3 of the Pistou into the soup, along with the chopped tomato. The remainder can be served on the side as a condiment along with shredded parmesan cheese. Taste soup and correct seasoning. The soup can be served hot or room temperature, and is better the next day.