Provencal Vegetable Soup
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent
2
Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes
3
Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender
4
Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes
5
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste
6
Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt
7
Serve with grated Parmesan cheese and more pistou
8
Pistou: 4 large garlic cloves 1/4 cup tomato paste 24 large basil leaves 1/2 cup freshly grated Parmesan 1/2 cup good olive oil Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree
9
With the motor running, slowly pour the olive oil down the feed tube to make a paste
10
Pack into a container, pour a film of olive oil on top, and close the lid
11
Yield: 1 cup