Difference between revisions of "French Soupe au Pistou"

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== Description ==
 
== Description ==
 
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Soupe au pistou <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=042-043}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/French-Vegetable-Soup-with-Pistou |title=  |year=|pages=|publisher=Originally published as French Vegetable Soup with PistouProvided by Crisco® Olive Oil=}}</ref> is a lovely soup with pesto.
From Organic Gardening magazine (1985). A lovely soup made delicious with pesto. Enjoy!
 
  
 
[[Image:French Soupe Au Pistou.jpg|thumb|French Soupe Au Pistou]]
 
[[Image:French Soupe Au Pistou.jpg|thumb|French Soupe Au Pistou]]
  
 
== Ingredients ==
 
== Ingredients ==
* 1½ lbs [[green bean]]s, in 1 inch pieces
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* 1 cup white beans
* 2 medium [[yellow onion]]s, chopped
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* 2 ounces olive oil
* 2 large [[potato]]es, peeled and diced
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* 2 garlic cloves, thinly sliced
* 3 large ripe [[tomato]]es, chopped
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* 1 medium onion, diced small
* 2½ quarts [[chicken stock]] or [[vegetable stock]]
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* 1 lb, seeded, chopped, fresh ripe tomato
* 2 cups cooked large [[white beans]] or [[chickpeas]] (If using cans, with liquid. If using [[dry beans]] use 1 cup [[dry beans]], reserve 2 cups cooking liquid)
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* 2 leeks, washed & cut into 6 mm slices x 1/4"
* ½ cup [[vermicelli]] or other thin noodles, broken into small pieces
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* 2 small zucchini, diced small (discard seed cavities)
* 1 cup fresh [[basil]] leaves, firmly packed
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* 2 small yellow squash, diced small
* ⅓ cup freshly grated [[Parmesan cheese]]
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* 1 fennel bulb, diced small
* cup extra-virgin [[olive oil]]
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* 4 cups light chicken stock or broth
* 2 teaspoons chopped fresh [[garlic]]
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* 1 bouquet garni
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* 3 ounces elbow macaroni
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* salt & pepper
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 +
Pistou
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* 1 bunch of fresh basil leaves
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* 6 garlic cloves
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* 1/2 cup extra virgin olive oil
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* 4 ounces grated parmesan cheese
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* salt & pepper
  
 
== Directions ==
 
== Directions ==
# In a heavy pot (about 8-quart size), combine [[green bean]]s, [[onion]]s, [[potato]]es, [[tomato]]es and stock.
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Heat olive oil, then saute garlic and onion on low heat. Add rest of vegetables (omit beans) once onion becomes clear. Warm and soften the vegetables, then add stock/broth, bringing to boil. Simmer. Include macroni and beans. Skim the soup of foam and periodically stir.
# Bring to a boil, then simmer until beans and [[potato]]es are crisp tender.
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# Add the cooked [[white beans]] with their cooking [[water]] (or liquid from cans) and [[vermicelli]], and simmer until the [[vermicelli]] is just tender.
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Using a mortar and pestle create the pistou. Create a paste with the basil and garlic. Slowly fork in olive oil. Finish by folding in parmesan and season with salt & pepper.  
# Combine the [[basil]], [[cheese]], [[oil]] and [[garlic]] in a blender or processor, and puree.
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# Stir this paste into the soup, bit by bit.
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Whisk in the pistou to the soup once the macroni is ready, then eat.
# Adjust seasoning if necessary.
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# After the sauce has been added, the soup may be warmed, but not boiled.
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# Serve with hot or toasted slices of [[french bread]].
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==References==
 +
<References/>
  
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[[North American cuisine]]
 
[[Category:Basil Recipes]]
 
[[Category:Basil Recipes]]
 
[[Category:Broth recipes]]
 
[[Category:Broth recipes]]

Revision as of 09:14, 17 April 2012

Description

Soupe au pistou [1][2] is a lovely soup with pesto.

File:French Soupe Au Pistou.jpg
French Soupe Au Pistou

Ingredients

  • 1 cup white beans
  • 2 ounces olive oil
  • 2 garlic cloves, thinly sliced
  • 1 medium onion, diced small
  • 1 lb, seeded, chopped, fresh ripe tomato
  • 2 leeks, washed & cut into 6 mm slices x 1/4"
  • 2 small zucchini, diced small (discard seed cavities)
  • 2 small yellow squash, diced small
  • 1 fennel bulb, diced small
  • 4 cups light chicken stock or broth
  • 1 bouquet garni
  • 3 ounces elbow macaroni
  • salt & pepper

Pistou

  • 1 bunch of fresh basil leaves
  • 6 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 4 ounces grated parmesan cheese
  • salt & pepper

Directions

Heat olive oil, then saute garlic and onion on low heat. Add rest of vegetables (omit beans) once onion becomes clear. Warm and soften the vegetables, then add stock/broth, bringing to boil. Simmer. Include macroni and beans. Skim the soup of foam and periodically stir.

Using a mortar and pestle create the pistou. Create a paste with the basil and garlic. Slowly fork in olive oil. Finish by folding in parmesan and season with salt & pepper.

Whisk in the pistou to the soup once the macroni is ready, then eat.


References

  1. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 042-043. ISBN 158234180X (hc). 
  2. . Originally published as French Vegetable Soup with PistouProvided by Crisco® Olive Oil=. http://www.tasteofhome.com/recipes/French-Vegetable-Soup-with-Pistou. 

North American cuisine