Soupe Au Pistou Recipes

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PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

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.

SOUPE AU PISTOU



Soupe au Pistou image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons butter
1 cup zucchini, julienned
2 carrots, julienned
2 onions, very thinly sliced
3 stalks celery, julienned
1 tomato, peeled, seeded and finely chopped
1 quart water
Salt and pepper
3 garlic cloves
1 cup basil leaves, packed
1/4 cup Parmesan cheese, grated
5 tablespoons olive oil

Steps:

  • In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.;
  • In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.;

SOUPE AU PISTOU RECIPE



SOUPE AU PISTOU Recipe image

Provided by á-3145

Number Of Ingredients 14

8 ounces (1¼ cups) dried pinto beans (plan on soaking)
Kosher salt and ground black pepper
1 pint cherry tomatoes
1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
1 medium head garlic, top ⅓ of the head cut off and discarded, plus 5 medium garlic cloves, smashed and peeled
2 bay leaves
1 teaspoon dried thyme
1 ounce (about 2 cups lightly packed) fresh basil
1 ounce Parmesan (without rind), roughly chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons pine nuts
4 ounces small pasta, such as ditalini or elbows
1 medium carrot, peeled and chopped ½-inch pieces
1 small zucchini, chopped into ½-inch pieces

Steps:

  • In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45 to 55 minutes. Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside. In a small saucepan over medium, heat the remaining 1 tablespoon olive oil until shimmering. Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside. To the beans, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

SOUPE AU PISTOU



Soupe au Pistou image

Categories     Soup/Stew     Bean     Herb     Tomato     Low Fat     Vegetarian     Healthy     Self

Yield Makes 6 servings

Number Of Ingredients 22

Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil

Steps:

  • For the stock:
  • In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
  • For the soup:
  • Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.

SOUP AU PISTOU



Soup au Pistou image

Extra pistou can be stored in the refrigerator up to two days.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
3 anchovy fillets
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
Coarse salt and freshly ground pepper
1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
4 cups low-sodium chicken broth
1 Parmesan rind, about 1 by 3 inches
2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
1 cup lightly packed fresh basil leaves
2 cloves garlic, smashed
1/3 cup grated Parmesan, plus more for serving
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Soup: Heat oil in a large pot over medium heat. Add anchovies and cook, stirring, until dissolved, about 1 minute. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 20 minutes.
  • Stir in zucchini, squash, broth, 2 cups water, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind.
  • Pistou: Meanwhile, pulse basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with salt and pepper.
  • Divide soup among bowls. Stir in pistou as desired, sprinkle with Parmesan, and serve.

SOUPE AU PISTOU



Soupe au Pistou image

Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, editors' pick, soups and stews, main course

Time 2h30m

Yield Serves: Six to eight

Number Of Ingredients 24

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 tablespoon extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper
1/2 cup freshly grated Parmesan for sprinkling

Steps:

  • Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
  • Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
  • While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
  • To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
  • Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)



Soupe au Pistou (Vegetable Soup With Pesto) image

The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup - French country cooking at its best - made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.

Provided by Tejal Rao

Categories     soups and stews, main course

Time 45m

Yield Serves 4-6

Number Of Ingredients 18

1 tomato, cored
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 garlic cloves
2 tablespoons extra-virgin olive oil
3 ounces Parmesan or Gruyère, grated
1 celery rib, diced
1 carrot, peeled and diced
1 leek, white and pale green parts only, thinly sliced
1 sprig thyme
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 pound potatoes, cut into bite-size pieces
1/2 pound zucchini or summer squash, cut into bite-size pieces
1/2 pound string beans, trimmed and cut into 1-inch pieces
3/4 pound kale, roughly chopped
1/2 pound fresh fava beans, shelled
3/4 cup small pasta shells

Steps:

  • Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
  • Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
  • Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
  • Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 9 grams

SOUPE AU PISTOU



Soupe au Pistou image

Provided by Susan Herrmann Loomis

Categories     Soup/Stew     Bean     Garlic     Pasta     Potato     Vegetarian     Basil     Green Bean     Carrot     Fall     Winter

Yield Makes 6 servings

Number Of Ingredients 15

12 ounces green beans, trimmed and cut in 1/4-inch rounds
1 carrot, peeled and trimmed and diced
2 small potatoes, peeled and cut into 1/4-inch cubes
Sea salt
1 large zucchini, trimmed and cut into 1/4-inch cubes
1 cup fresh coco blanc, Jacob's cattle, or other shell beans (or dried beans) cooked until tender
2 cups angel hair pasta
Freshly ground black pepper
For the pistou:
3 cloves garlic, peeled and green germ removed
1/4 teaspoon fine sea salt
1-1/2 cups fresh basil leaves, gently packed
1/3 cup extra virgin olive oil
For serving:
1 cup finely grated Parmesan cheese

Steps:

  • 1. Place the green beans, carrot and potatoes in a large saucepan. Add 8 cups water and 2 teaspoons sea salt, bring to a boil and cook, covered, until the carrots are nearly tender through, a bout 12 minutes. Add the zucchini, the fresh beans (if using), and cook until tender, about 15 minutes. Add the cooked dry beans (if using), and let cook until heated through, 3 to 4 minutes, then add the angel hair pasta and cook until it is al dente, 3 to 4 minutes. Remove the soup from the heat.
  • 2. While the soup is cooking prepared the pistou. Crush the garlic cloves with the salt in a mortar and pestle until they are a rough paste. Add the basil leaves and crush them with the mortar and pestle until they mix with the garlic into a rough paste. Slowly add the oil to the basil and garlic until you have a thick, deep green sauce.
  • 3. To serve, divide the soup among six warmed shallow soup bowls. Serve the soup with the pistou and the cheese alongside.

FRENCH SOUPE AU PISTOU



French Soupe Au Pistou image

Make and share this French Soupe Au Pistou recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 24 cups

Number Of Ingredients 11

1 1/2 lbs green beans, in 1 inch pieces
2 medium yellow onions, chopped
2 large potatoes, peeled and diced
3 large ripe tomatoes, chopped
2 1/2 quarts chicken stock or 2 1/2 quarts vegetable stock
2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
1/2 cup vermicelli or 1/2 cup other thin noodles, broken into small pieces
1 cup fresh basil leaf, firmly packed
1/3 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
2 teaspoons chopped fresh garlic

Steps:

  • In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
  • Bring to a boil, then simmer until beans and potatoes are crisp tender.
  • Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
  • Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
  • Stir this paste into the soup, bit by bit.
  • Adjust seasoning if necessary.
  • After the sauce has been added, the soup may be warmed, but not boiled.
  • Serve with hot or toasted slices of French bread.
  • To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
  • To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
  • For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

SOUPE AU PISTOU



Soupe au Pistou image

This traditional Proven;al dish gets much of its flavor from the vegetables, which can be as varied as you please. Covering the pistou with a layer of olive oil and refrigerating until just before serving prevents discoloration.

Provided by Martha Stewart

Yield Serves 6

Number Of Ingredients 21

FOR THE SOUP
1 1/2 teaspoons olive oil
2 cloves garlic, quartered lengthwise
4 cipollini onions, quartered
5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 cup canned cannellini beans, drained and rinsed
1 cup fresh or frozen lima beans, (optional)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE PISTOU
2 cups fresh sorrel or basil, leaves, tough stems removed
1/2 cup walnuts
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Dash freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Heat a medium stockpot over medium heat, and add olive oil. Add garlic, onions, and chard stems (not leaves); saute until translucent, about 5 minutes. Add squash and carrot; cook 1 minute more. Add 7 cups water, and cook 8 to 10 minutes. Add zucchini and beans; cook until vegetables are tender, about 10 minutes. Stir in chard leaves, salt, and pepper; cook 1 minute more.
  • Make the pistou: Combine sorrel, walnuts, garlic, and Parmesan in the bowl of a food processor, and pulse until finely chopped. With motor running, drizzle in 1/4 cup, plus 2 tablespoons olive oil, and process until smooth. Add lemon juice, salt, and pepper. Spoon pistou into a small bowl, and top with remaining 2 tablespoons olive oil; refrigerate until ready to use. Stir in olive oil just before serving. To serve, ladle hot soup into bowls; top each with a spoonful of pistou. Serve.

SOUPE AU PISTOU



Soupe Au Pistou image

A Provençal classic. Made this for dinner tonight. I just love fresh basil leaves and spring is the best season to get them! Note that the pistou is very garlicky, so tone it down a bit if you or anyone in your family is not a big garlic fan. Based on an article in the food section of the NY Times by Mark Bittman (the Minimalist). Pistou is pesto en français. I changed this around a bit to make lower fat and a bit easier. Am posting for Zaar World Tour 2006.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, peeled and chopped
2 medium carrots, peeled and chopeed
2 celery ribs, trimmed and chopped
6 -7 cups vegetable broth
1 cup lima beans (canned or frozen) or 1 cup garbanzo beans (canned or frozen)
2 medium potatoes, peeled and chopped
2 small zucchini, trimmed and chopped
2 tomatoes, cored, seeded and chopped
1 cup pasta, broken into pieces (small like ditalini, capellini)
1/2 cup freshly grated parmesan cheese (optional)
6 -8 garlic cloves, peeled
2 cups fresh basil leaves, washed
1 tablespoon extra virgin olive oil
1 tomatoes, peeled or 1/4 cup tomato paste
salt and pepper, to taste

Steps:

  • Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
  • When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
  • Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
  • About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.

Nutrition Facts : Calories 287.3, Fat 3.3, SaturatedFat 0.6, Sodium 40.6, Carbohydrate 53.7, Fiber 13, Sugar 5.4, Protein 13

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From sprinkledwithbalance.com


SOUPE AU PISTOU - DAVID LEBOVITZ
2016-08-26 Add the cooked beans and their liquid, then the peas and pasta, plus 2 quarts (2l) water. Bring the soup to a boil, and simmer a few minutes until the pasta is cooked. While the soup is cooking, make the pistou. Pound the garlic to a paste in a mortar and pestle (or use a food processor) with a generous pinch of salt.
From davidlebovitz.com


SOUPE AU PISTOU: HAPPY 100TH BIRTHDAY JULIA CHILD!
2012-08-15 2 cups diced fresh green beans. 2 cups diced fresh zucchini. 2 cups diced red bell pepper. Pistou Sauce**. In a 4-6 quart soup kettle, place the listed ingredients, bring to the simmer, skim off scum for several minutes, then cover partially and simmer until the vegetables are tender. Final additions—10 to 15 minutes.
From eatdrinkgarden.com


SOUPE AU PISTOU RECIPE | MYRECIPES
Notes: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in …
From myrecipes.com


SOUPE AU PISTOU - PLAIN.RECIPES
Ingredients. 12 ounces green beans, trimmed and cut in 1/4-inch rounds; 1 carrot, peeled and trimmed and diced; 2 small potatoes, peeled and cut into 1/4-inch cubes
From plain.recipes


BEST SOUPE AU PISTOU RECIPE - HOW TO MAKE SOUPE AU PISTOU
Directions. 01. In a large pot over medium-high, heat the oil until shimmering. Add the onion and tomatoes, then cook, stirring occasionally, until the onion begins to brown and the tomatoes begin to break down, 5 to 7 minutes.
From 177milkstreet.com


SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) - FOOD NOUVEAU
Soupe au pistou (French Summer Vegetable Soup) Soupe au Pistou is a classic French soup that makes the most of fresh summer vegetables and herbs. You'll want to enjoy that pistou by the spoonful! Prep Time: 30 mins. Cook Time: 1 hr 30 mins. Soaking Time (Optional): 12 hrs. Servings 10 servings.
From foodnouveau.com


SOUPE AU PISTOU RECIPE | TASTE OF FRANCE
2019-07-07 Directions. 1. Put the dried beans in a bowl covered with water and soak overnight. 2. Peel and cut the onion, carrots and celeriac into cubes. Wash and cut the courgette into cubes. Cut the French beans into 2 1/2cm (1in) sections. 3.
From tasteoffrancemag.com


SOUPE AU PISTOU RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start ...
From myrecipes.com


SOUP AU PISTOU RECIPE - 101 COOKBOOKS
1/4 cup / 60 ml extra-virgin olive oil. 1 cup / 2 oz / 60 g grated aged Gruyere cheese. In your largest soup pot heat the oil, then add the onions, leeks, and celery. Saute for about 5 minutes, then stir in the soaked beans and 12 cups water. Bring to a boil, dial back to a simmer, then cook for about 15 minutes.
From 101cookbooks.com


PISTOU SOUP (SOUPE AU PISTOU) - TRADITIONAL FRENCH FOOD
Method. * bring 2 litres of salted water to the boil. * add the haricot beans, potatoes, carrots and bring back to the boil. * add the haricot verts, cougettes and leek and bring back to the boil. * add the tomato and simmer for 1 hour. For Pistou Sauce. * crush the garlic cloves and add to …
From traditionalfrenchfood.com


SOUPE AU PISTOU | ALICES KITCHEN
2021-05-03 Preparation pistou soup. 1 Prepare all vegetables (it is very long, at least 1 hour). Cut carrots, green beans, zucchini, potatoes into small cubes. 2 Put the red and white beans, green beans, zucchini, carrots, two whole tomatoes, leaving the skin on, in a pot filled with salted water, but don’t cover, cook for 45 minutes.
From alices.kitchen


CLASSIC PISTOU RECIPE - PAULA WOLFERT | FOOD & WINE
Step 1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes ...
From foodandwine.com


SOUPE AU PISTOU RECIPE - RECIPEZAZZ.COM
2014-05-15 Step 1. In a 4-5 qt. heavy pot, heat the 2 tablespoons olive oil over medium flame. Add the leek, celery, carrot, and garlic, along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, stirring occasionally, until the vegetables brown and stick to bottom of pot, about 10 to 15 minutes.
From recipezazz.com


SOUPE AU PISTOU RECIPE -SUNSET MAGAZINE
Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer. Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste. In an 8- to 10-quart pan over high heat, bring broth to a boil.
From sunset.com


SOUPE AU PISTOU - FINE FOODS BLOG
2022-02-10 In a heavy-bottomed soup pot, sauté leeks, onion and carrot in olive oil until they begin to soften. Then add all remaining ingredients except spinach. Simmer until flavors are combined, about an hour. Add spinach about 15 minutes before serving. Meanwhile, make the pistou in a food processor.
From finefoodsblog.com


PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU) - AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy’s pesto. We wanted a simple version that focused on fresh seasonal vegetables. Leeks, green beans, and zucchini all made the cut; we like their summery flavors ...
From americastestkitchen.com


SOUPE AU PISTOU | CANADIAN LIVING
2005-07-14 Pistou: Meanwhile, in food processor, pur?basil with cheese; gradually blend in oil in thin, steady stream. Transfer to bowl; stir in garlic. Transfer to bowl; stir in garlic. (Make-ahead: Transfer to resealable plastic bag, press out air and refrigerate for up to …
From canadianliving.com


PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU) - AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy’s pesto. We wanted a simple version that focused on fresh seasonal vegetables. Leeks, g...
From americastestkitchen.com


SOUPE AU PISTOU - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
Soupe au pistou is a hearty pesto style bean, pasta and potato soup. Very simple to make and the outcome of flavours is incredible. I grew up with this soup in the South of France, enjoyed it even on hot summer days sweating away. We had it in summer as we always ate with seasonal produce, and basil plus green beans were in summer. It’s a ...
From recipe30.com


SOUPE AU PISTOU RECIPE | EAT YOUR BOOKS
Soupe au pistou from Rick Stein Coast to Coast: Food from the Land & Sea Inspired by Travels Across the World by Rick Stein. Bookshelf; Shopping List; View complete recipe ; Ingredients; ...
From eatyourbooks.com


BEST SOUPE AU PISTOU RECIPES | FOOD NETWORK CANADA
2009-10-26 PISTOU: Meanwhile, in food processor, purée basil with cheese; gradually blend in oil in thin, steady stream. Transfer to bowl; stir in garlic. (Make-ahead: Transfer to resealable plastic bag, press out air and refrigerate for up to 1 day or freeze for up to 2 weeks.)
From foodnetwork.ca


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