Patricias Pistou Recipes
PATRICIA'S PISTOU SOUP
The hearty Provencal soupe au pistou, or "pistou soup", is often the first thing that chef and cooking instructor Patricia Wells has her students prepare, since it serves as a wonderful introduction to the rustic, fresh flavors of the South of France.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 20
Steps:
- Prepare a bouquet garni: Place bay and thyme leaves in a square of cheesecloth, and tie securely with cotton twine. In a large, heavy-bottomed 10-quart stockpot, combine the olive oil, 3 halved garlic cloves, bouquet garni, and salt. Stir to coat with the oil and cook over moderate heat until the garlic is fragrant and soft, about 2 minutes. Add the navy and cranberry beans, and stir to coat. Cook for 1 minute more.
- Add leeks, carrots, onions, potatoes, and quartered garlic cloves, and cook until softened over moderate heat, stirring regularly, for about 10 minutes. This will give a lovely color and rich flavor to the soup.
- Add zucchini, tomatoes, tomato paste, green beans, 3 quarts cold water, and salt to taste. Simmer gently, uncovered, until the navy and cranberry beans are tender, about 30 minutes (cooking time will vary according to the freshness of the beans). Add additional water if the soup becomes too thick.
- Add pasta, and stir frequently to keep the pasta from sticking to the bottom of the pot, simmering until the pasta is cooked, about 5 minutes more. Taste for seasoning. Remove and discard the bouquet garni. Serve the soup very hot, passing the pistou and cheese to swirl into the soup.
PISTOU
Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
PISTOU SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
BAREFOOT CONTESSA'S PISTOU
This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.
Provided by Suzie-Q
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
- With the motor running, slowly pour the olive oil down the feed tube to make a paste.
- Pack into a container, pour a film of olive oil on top, and close the lid.
- Can also be whirled in a blender.
Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5
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