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Taste of Provence


Bliss Travels

How To Make Soupe au Pistou!

 

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.

 

soupe au pistou
wendy

 

Learn more

Click on episode 15 (2008) to watch step by step video of a complete Provencal meal
Cooking Show "Dish It Out"

 

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