Provencal Soup with Pistou

From Recidemia
Jump to: navigation, search




  1. In large soup pot, heat 1 tablespoon oil over medium heat.
  2. Add potatoes, carrots and celery and cook, stirring, about 5 minutes.
  3. Add 8 cups water, bouquet garni and saffron if using.
  4. Bring to a boil, reduce heat and simmer 10 minutes.
  5. Add green beans and continue to cook until vegetables are almost tender, about 25 minutes.
  6. Add zucchini and macaroni and simmer until pasta is tender, an additional 10 minutes.
  7. Season with salt and pepper to taste, stir in parsley and drizzle with remaining ½ tablespoon oil.
  8. Remove from heat, cover and keep warm.


  1. In small skillet, toast hazelnuts over medium-high heat, stirring often, 5 minutes.
  2. While nuts are still warm, place in folded tea towel and rub vigorously to remove skins.
  3. Transfer nuts to food processor, add garlic and process until finely chopped.
  4. Add basil or parsley and tomato and process, scraping down work bowl as necessary, until mixture forms a smooth paste (add water to thin as necessary)
  5. Transfer to small bowl, add salt and pepper and stir in ½ tablespoon oil.
  6. Ladle soup into shallow soup bowls or transfer to serving dish.
  7. Stir in pistou or pass separately for guests to stir in desired amount themselves.