Free Online Recipes
 |  

Sign Up login
 
 

Provençale Vegetable Soup with Garlic and Basil Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Provençale Vegetable Soup with Garlic and Basil

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8
Wine/Beverage
Recommendations
  Côtes de Provence Rosé

Ingredients
3 quarts water
2 cups each- diced carrots, diced boiling potatoes, diced white of leek or onions
1 Tbs salt
2 cups fresh white beans
2 cups diced green beans
1/3 cup broken spaghetti or vermicelli
1 slice stale white bread, crumbled
1/8 tsp pepper
Pinch of saffron
 
4 cloves mashed garlic
6 Tbs fresh tomato purée or 4 Tbs tomato paste
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 to 1/2 cup fruity olive oil

Instructions
Jim Witt from Halter Ranch Vineyards introduced us to this classic recipe from Julia Child’s Mastering the Art of French Cooking, Vol. One, a wonderful vegetable dish that is perfect for warmer weather- Soupe au Pistou. Served with warm crusty bread and a rosé from Provence, the match harmonizes beautifully. Early summer is the Mediterranean season for soupe au pistou, when fresh basil, fresh white beans, and broad mange-tout beans are all suddenly available. The pistou itself, like the Italian pesta, is a sauce made of garlic, basil, tomato and cheese, and is just as good on spaghetti as it is in this rich vegetable soup. Other vegetables in season may be added with the green beans as you wish, such as peas, diced zucchini, and green or red bell peppers.
Either boil the water, vegetables, and salt slowly in a 6-quart kettle for 40 minutes; or pressure-cook for 5 minutes, release pressure, and simmer uncovered for 15 to 20 minutes. Correct seasoning
Twenty minutes before serving, so the green vegetables will retain their freshness, add the beans, spaghetti or vermicelli, bread and seasonings to the boiling soup. Boil slowly for about 15 minutes, or until the green beans are just cooked through. Correct seasoning again.
Prepare the following pistou while the soup is cooking- place the garlic, tomato purée or paste, basil, and cheese in the soup tureen and blend to a paste with a wooden spoon; then, drop by drop, beat in the olive oil. When the soup is ready for serving, beat a cup gradually into the pistou. Pour in the rest of the soup. Serve with hot French bread, or hard-toasted bread rounds basted with olive oil (garlic croutons).


Originally Submitted
6/30/2009





0 Out of 5 from 0 reviews

You can add this Provençale Vegetable Soup with Garlic and Basil recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.