Soupe Au Pistou
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 tbsps
Olive Oil1 cup
Onion (diced)1 cup
Carrot (diced)4 cloves
Garlic (crushed)1 tsps
Red Pepper Flake1 tbsps
Thyme (minced fresh)1
Bay Leaf1 cup
Celery (diced)1 cup
Parsley (chopped)6 tsps
Pesto (prepared)Directions:
1
For the stock: In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients
2
Cover
3
Cook until vegetables are soft, about 30minutes
4
Add 8 cups water
5
Bring to a boil
6
Lower heat; simmer for 45 minutes
7
Strain, reserving broth and half the vegetables
8
Skim fat
9
Discard thyme and bay leaf
10
Puree reserved vegetables in a blender
11
Stir into stock
12
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients
13
Cover
14
Cook until vegetables are soft, about 30minutes
15
Add 8 cups water
16
Bring to a boil
17
Lower heat; simmer for 45 minutes
18
Strain, reserving broth and half the vegetables
19
Skim fat
20
Discard thyme and bay leaf
21
Puree reserved vegetables in a blender
22
Stir into stock
23
For the soup: Heat oil in the same pot
24
Sauté onion, garlic, carrot, celery, and herbs
25
Add reserved broth, tomatoes and beans
26
Bring to a boil
27
Lower heat; simmer 30 to 45 minutes
28
Ladle into bowls; drizzle with pesto or oil
29
Heat oil in the same pot
30
Sauté onion, garlic, carrot, celery, and herbs
31
Add reserved broth, tomatoes and beans
32
Bring to a boil
33
Lower heat; simmer 30 to 45 minutes
34
Ladle into bowls; drizzle with pesto or oil