Post by ann on Oct 5, 2008 15:40:06 GMT 2
Soupe au Pistou
Makes 8 servings
Ingredients
Soup
2 tablesthingys extra-virgin olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15 1/2 – 19 ounces) white or cannellini beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes
2 medium zucchini, quartered lengthwise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teasthingy dried thyme or 1 teasthingy fresh thyme
1/2 pound green beans, cut into 1" pieces (about 1 1/2 cups)
Pistou
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2 1/2 ounces, from 2 medium bunches)
1/2 teasthingy salt
5 tablesthingys olive oil
1/2 cup grated Parmesan cheese
Instructions
Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds more, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6–8 minutes longer, until tender. Meanwhile, make pistou: In a blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With the machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablesthingy pistou into each bowl.
Make-Ahead Tip
Soup can be made 1 day ahead; pistou can be made 2 days ahead. Refrigerate both, tightly covered. Add pistou after heating soup.
Makes 8 servings
Ingredients
Soup
2 tablesthingys extra-virgin olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 ounces) reduced-sodium chicken broth
1 can (15 1/2 – 19 ounces) white or cannellini beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes
2 medium zucchini, quartered lengthwise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 teasthingy dried thyme or 1 teasthingy fresh thyme
1/2 pound green beans, cut into 1" pieces (about 1 1/2 cups)
Pistou
3 medium garlic cloves, halved
3 cups packed fresh basil leaves (2 1/2 ounces, from 2 medium bunches)
1/2 teasthingy salt
5 tablesthingys olive oil
1/2 cup grated Parmesan cheese
Instructions
Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds more, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minutes; uncovered. Add green beans to pot; simmer 6–8 minutes longer, until tender. Meanwhile, make pistou: In a blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With the machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 tablesthingy pistou into each bowl.
Make-Ahead Tip
Soup can be made 1 day ahead; pistou can be made 2 days ahead. Refrigerate both, tightly covered. Add pistou after heating soup.