Soupe Au Pistou Provençal Vegetable Soup Recipes

SOUPE AU PISTOU (PROVENCAL VEGETABLE SOUP WITH PESTO)

Steps:

• Make the pistou-in a food processor or blender, combine the herbs and garlic; process until finely chopped; add salt to taste.
• Blend in the oil; taste for seasoning and adjust (may use immediately or cover and refrigerate for up to 3 days).
• Soupe-in a large slow cooker, combine the carrots, potatoes, onions, tomatoes, zucchini, and water; season with salt and pepper to taste.
• Cover and cook on LOW for 8 hours, or until the vegetables are tender.
• Stir in the beans and pasta; cook until the pasta is tender, about 30 minutes; taste for seasoning and adjust.
• Spoon the soup into serving bowls; top each bowl with a spoonful of the pistou and serve hot.

PROVENCAL VEGETABLE SOUP WITH PISTOU

Steps:

• In a big soup pot, heat oil over medium heat.
• Add in onion; saute until softened, about 6 minutes.
• Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
• Add in wine and cook until reduced by half, about 5 minutes.
• Add in stock and potatoes; bring to a boil.
• Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
• Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
• Stir in lemon juice.
• Taste and adjust seasoning with salt and pepper, if necessary.
• Ladle into heated bowls and garnish each with a dollop of pistou.

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)

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.

SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)

Steps:

• In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
• Drain kidney beans and add them to the soup.
• Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
• Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.