PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)
Provided by Ruth Cousineau
Categories Soup/Stew Cheese Pasta Potato Soy Vegetarian Quick & Easy Dinner Lunch Green Bean Boil Gourmet Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make soup:
- Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
- Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
- Meanwhile make pistou:
- Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
- Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
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Chalan Nawes
[email protected]I followed the recipe exactly, but my soup didn't turn out as good as the picture.
Justine Du Plessis
[email protected]The vegetables were overcooked and mushy.
keane keegan
[email protected]This soup was too salty for my taste.
Moondance Dust
[email protected]I'm not sure what went wrong, but my soup turned out bland. I think I'll try it again with a different recipe.
Aarongod Compton
[email protected]This soup is a great way to get your kids to eat their vegetables.
black assassin
[email protected]I added some leftover chicken to my soup, and it was even better!
Leonardo Savinon
[email protected]This soup is so easy to make, and it's packed with flavor. I'll definitely be making it again.
Ognjen Pejovic
[email protected]I'm not a big fan of vegetables, but this soup was delicious! The flavors were perfectly balanced.
Jeremy VanDine
[email protected]This is the perfect soup for a cold winter day.
Henry Potter
[email protected]The pistou really makes this soup. I could drink it by the bowlful!
arhum ali
[email protected]This soup is a great make-ahead meal. I made a big batch on Sunday, and I've been eating it for lunch all week.
chuii aguilar
[email protected]I used a mortar and pestle to make the pistou, and it was definitely worth the extra effort. The fresh basil and garlic really shone through.
Robert Santos
[email protected]This soup is a great way to use up leftover vegetables. I had some zucchini, carrots, and potatoes that were about to go bad, and this soup was the perfect way to use them up.
Adegboyega Taiwo
[email protected]I was hesitant to try this soup because I'm not a fan of pistou, but I'm so glad I did! The pistou added a bright, herbaceous flavor that perfectly complemented the vegetables.
Syed Saqlain Kazmi 101
[email protected]The simplicity of this soup belies its complexity of flavors. The broth was rich and flavorful, and the vegetables retained their vibrant colors and textures.
Baaki Gabrie
[email protected]This Provençal vegetable soup was a delightful journey through the flavors of Provence. The combination of fresh vegetables, herbs, and the aromatic pistou created a symphony of flavors that awakened my taste buds.