PROVENçAL GREENS SOUP
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
- Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
- Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
- Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
- Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
- When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
- Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.
PROVENCAL VEGETABLE SOUP
This soup is flavorful and satisfying, yet still very healthy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
- Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
- In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
- Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
- Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
- . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.
Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g
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.
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- 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.
- Yield: 1 cup
PROVENCAL SOUP
Make and share this Provencal Soup recipe from Food.com.
Provided by Boomette
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
- Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
- Serve with garlic croutons.
Nutrition Facts : Calories 150.6, Fat 10.1, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.1, Carbohydrate 9.7, Fiber 2.7, Sugar 4, Protein 1.7
PROVENCAL VEGETABLE SOUP
From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Recipe #192320 (the recipe editor wouldn't accept it as an ingredient)
Provided by pattikay in L.A.
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
- Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
- To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
- Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
- Serve with parmesan and more pistou.
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EAT YOUR GREENS: PROVENCAL GREENS SOUP – BLUE CAYENNE
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- Heat olive oil in a large soup pot and sauté the sliced onions (or leeks) for about five minutes until they soften. Stir the minced garlic and about 1/2 t. salt to the onions and cook until the garlic is fragrant (about 1 minute). Stir the greens into your pot and let them begin to wilt. Add 6 cups of vegetable broth to the pot and bring to a low boil. Reduce the heat, partially cover the pot and simmer your soup for 15-20 minutes. When your soup is ready, the greens will be tender and the broth will be sweet tasting. Add pepper and additional salt to taste.
- Break two eggs into a bowl and beat them. Whisk a ladle of hot (not boiling) broth (from the soup pot) into the eggs and whisk to temper your eggs. Remove the soup pot from the heat and whisk the tempered eggs into the soup. Return the soup to the heat (don't boil) and stir. The strings of egg in your soup will look a bit like an egg drop soup.
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