Provencal Vegetable Soup: Soupe Au Pistou
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 medium
Garlic Cloves (peeled)2 stalks
Celery (cut into 1/2-inch dice)8 cups
Chicken Stock1
Salt4 small
Thyme (sprigs fresh)4 small
Parsley (sprigs fresh)2 medium
Zucchini (cut into 1/2-inch dice)6 tbsps
Extra-Virgin Olive OilDirections:
1
Taste the soup and adjust the seasoning with a little more salt
2
In a large saucepan, heat the olive oil over medium-high heat
3
Add the leeks and saute just until they start to turn translucent, about 3 minutes
4
Add the garlic and saute about 1 minute more
5
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
6
Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer
7
Sprinkle in a generous pinch of salt
8
Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string
9
Add this bouquet garni to the pan
10
Stir in the beans, zucchini, summer squash, and tomato
11
Continue simmering until the vegetables are tender, about 30 minutes
12
Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil
13
Begin processing
14
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
15
Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup
16
Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F
17
Brush the bread slices with olive oil and arrange them on a baking sheet
18
Bake until golden, 12 to 15 minutes
19
Remove them from the oven and turn on the broiler
20
Spread 1 side of each crouton with goat cheese and put it back on the baking sheet
21
Broil until the cheese is warm and slightly bubbly, about 3 minutes
22
Set aside
23
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
24
Remove and discard the bouquet garni
25
Ladle the soup into individual heated serving bowls
26
Float a crouton in the center of each bowl
27
With a spoon, drizzle a little more pistou over the crouton and soup in each bowl
28
Serve immediately, passing more pistou alongside for each person to add, to taste