SUMMER PISTOU
A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
- Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PISTOU (SUMMER VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
- Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
- While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
- When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 327 milligrams, Sugar 5 grams
PISTOU OF SEASONAL VEGETABLES
Steps:
- Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil.
- In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste.
PISTOU OF SUMMER VEGETABLES
This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate).
Provided by Dan Barber
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add fava beans and boil, uncovered, 1 minute. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Slip outer skin off each bean and discard.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add basil and boil, uncovered, 45 seconds. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
- (Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed.)
- In large bowl, toss together asparagus, fava beans, and peas. Transfer half vegetable mixture to blender and add basil. Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth.
- In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking. Add shallot and sauté until translucent, 3 to 5 minutes. Stir in vegetable stock, vegetable purée, remaining blanched vegetables, salt, and pepper and bring to simmer. Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes. Ladle into bowls, sprinkle each with herb mixture, and serve immediately.
PISTOU VEGETABLE SOUP WITH MUSSELS
Steps:
- For the pistou, make a paste with the basil, garlic and olive oil by pounding with a mortar and pestle or pureeing in a blender. Press plastic wrap directly onto the pistou and refrigerate. (The pistou can be made 1 day ahead). For the beans, place all the ingredients in a medium saucepan. Bring to a boil, lower the heat slightly and simmer until tender, about 30 minutes. Drain and discard the aromatics. Refrigerate the beans. For the mussels, place the olive oil, garlic, shallot and parsley in a large wide pot over medium heat. Cook until the garlic and shallot are softened, about 2 minutes. Add the wine and mussels, cover the pot and raise the heat to high. Cook, stirring occasionally, until the mussels are opened, about 5 minutes. Strain and reserve the mussel broth. Shell the mussels, discarding any that did not open, Refrigerate. For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups. Place in a medium saucepan with with 2 1/2 cups additional fish fumet. Add the carrots, fennel and zucchini and bring to a boil. Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes. (This recipe can be done to this point several hours ahead: refrigerate vegetables and broth.) To serve, stir the tomato and the beans into the vegetables and broth. Bring to a boil. Stir in the pistou and remove from heat. Divide the mussels among 4 soup bowls. Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed. Squeeze lemon juice over the top and serve immediately.
- Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
SOUPE AU PISTOU - PROVENçAL VEGETABLE SOUP
Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino
Provided by Random Rachel
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Wash and slice the vegetables. 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 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, and crispy toasted bread.
Nutrition Facts : Calories 264.4, Fat 14.7, SaturatedFat 4.6, Cholesterol 16.6, Sodium 152.1, Carbohydrate 25.6, Fiber 3.8, Sugar 4.6, Protein 9.6
More about "pistou of summer vegetables recipes"
PISTOU OF SUMMER VEGGIES WITH GOAT CHEESE AND FARO …
From vermontcreamery.com
Servings 6Total Time 4 hrs 30 mins
- Prepare the crackers: Place all cracker ingredients in a medium saucepot and bring to a simmer. When faro is very soft, and overcooked, remove from heat and puree in a food processor. Spread mixture onto a Silpat baking mat with an offset, very thin spatula. Place in a preheated, 250ºF, oven for about 1 1/2 hours. Remove from oven. Using a knife, cut into small rectangles, about 1 x 4 inches. Return to oven and continue cooking for about 3 more hours, or until the crackers are brittle. Store extra crackers in an airtight container.
- Prepare the Pistou: In a medium saucepan over high heat, bring salted water to boil. Have ready a large bowl of ice water.
- Blanch asparagus and snap peas separately for about 2-3 minutes, or until the vegetables are just tender. Immediately remove each vegetable from the pot and shock in the bowl of iced water. Drain and pat dry.
- Repeat process with fava beans, blanching for about 1 minute. Drain and slip the outer skin off each fava bean. Discard skins. Repeat the process with the basil, blanching for about 45 seconds. Spread on paper towels to dry.
SOUPE AU PISTOU - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
VEGETABLE PISTOU - HOUSE & HOME
From houseandhome.com
31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PARKER’S SUMMER VEGETABLE SOUP AU PISTOU - FRESH …
From freshforkmarket.com
VEGETABLE PISTOU WITH WHITE BEANS, CARROTS, ZUCCHINI AND …
From more.ctv.ca
SUMMER VEGETABLE PISTOU – EDIBLE SEATTLE
From edibleseattle.com
SUMMER PISTOU RECIPE | POLYTUNNEL GARDENING
From blog.firsttunnels.co.uk
PISTOU SOUP - FRENCH VEGETABLE SOUP (SOUPE AU PISTOU) …
From everyday-delicious.com
SUMMER FRESH VEGETABLE SOUP WITH PISTOU | THE LEMON APRON
From pinterest.ca
GRILLED SUMMER VEGETABLES WITH PISTOU RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUMMER PISTOU - KENWOOD RECIPES
From recipeapp.kenwoodworld.com
SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) - FOOD NOUVEAU
From foodnouveau.com
SUMMER VEGETABLE PISTOU - BIGOVEN.COM
From bigoven.com
PISTOU SOUP RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
STEPHEN HARRIS: SUMMER PISTOU - THE TELEGRAPH
From telegraph.co.uk
FRENCH VEGETABLE SOUP WITH PISTOU RECIPE - FOOD NEWS
From foodnewsnews.com
31 SUMMER VEGETABLE RECIPES TO TRY - DELISH
From delish.com
VEGETABLE RAGOUT WITH PESTO (RAGOûT DE LéGUMES AU PISTOU)
From saveur.com
GRILLED VEGETABLES AND PISTOU SAUCE - SIMPLY PAIRED
From getsimplypaired.com
SUMMER VEGETABLE SOUP WITH PESTO - ONCE UPON A CHEF
From onceuponachef.com
SUMMER VEGETABLE STEW WITH PARSLEY PISTOU - YOGA JOURNAL
From yogajournal.com
COOK THIS: PISTOU FROM VEGETABLE SIMPLE | NATIONAL POST
From nationalpost.com
PISTOU OF SUMMER VEGETABLES | PICKLED WATERMELON RIND, …
From pinterest.ca
VEGETABLE SOUP WITH PISTOU RECIPE | BON APPéTIT
From bonappetit.com
PISTOU – FRENCH VEGETABLE STEW – COOKING WITH ALISA
From cookingwithalisa.com
SUMMER VEGETABLES RECIPES - NYT COOKING
From cooking.nytimes.com
EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU RECIPE
From plain.recipes
BRAISED SUMMER VEGETABLES WITH PISTOU - WAITROSE
From waitrose.com
SUMMER VEGETABLE STEW WITH PARSLEY PISTOU RECIPE
From vegetariantimes.com
SUMMER FRESH VEGETABLE SOUP WITH PISTOU | THE LEMON APRON
From thelemonapron.com
HOW TO COOK THE PERFECT SOUPE AU PISTOU – RECIPE
From theguardian.com
PISTOU SAUCE WITH GRILLED VEGETABLES – ANASTASIA'S PEACEFUL KITCHEN
From peacelovejoyfood.com
SUMMER VEGETABLE SOUP WITH CARROT TOP-PUMPKIN SEED PISTOU …
From pinterest.com
SUMMER VEGETABLE SOUP WITH CARROT TOP-PUMPKIN SEED PISTOU …
From foodandwine.com
FRENCH VEGETABLE SOUP WITH BASIL PISTOU RECIPE - FOOD NEWS
From foodnewsnews.com
CHARRED SUMMER VEGETABLES - COOKING WITH CURLS
From cookingwithcurls.com
SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) | RECIPE
From pinterest.com
VEGETABLES | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love