Provencal vegetable soup "Pistou"
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Ina Garten boils the potatoes, carrots, and green beans until tender, then adds the final key element: pistou, a traditional French sauce made with garlic, tomato paste, basil, olive oil, and Parmesan cheese, which she stirs into the soup just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of spaghetti, broken into pieces
- 225g green beans (tip removed and halved)
- 2 tbsp good quality olive oil
- 2 cups (2 onions) chopped onions
- 2 cups (2-4 stalks) leeks
- 3 cups (450 g) unpeeled boiled potatoes, diced into 1.5 cm cubes
- 3 cups (450 g) diced carrots
- 1.5 tbsp coarse salt
- 1 teaspoon freshly ground black pepper
- 3 liters of homemade or canned chicken broth
- 1 tsp. saffron (stigma)
- 1 tbsp. pistou, see recipe below
- Grated Parmesan cheese, for serving
Pistu:
- 4 large cloves of garlic
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 tbsp. grated parmesan
- 1/2 cup good quality olive oil
We recommend
Recipes with similar ingredients: green beans, potato, carrot, leeks, garlic, tomato paste, saffron, basil, Parmesan cheese, spaghetti pasta
Cooking the dish according to the recipe:
- Heat olive oil in a large soup pot, add the onion, and sauté over low heat for 10 minutes, or until translucent. Add the leek, potatoes, carrots, salt, and pepper, and sauté over medium heat for another 5 minutes.
Pour in the chicken broth, add the saffron, bring to a boil, and simmer, uncovered, for 30 minutes, or until the vegetables are tender. Add the green beans and spaghetti, bring to a boil, and simmer for another 15 minutes. - When serving hot soup, stir in 1/4 cup of pistou and season to taste. Depending on the amount of salt in the broth, you may need an additional tablespoon. Serve with grated Parmesan and pistou.
Pistu:
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree until smooth. With the processor running, slowly pour in the olive oil through the hole in the lid and process until a paste forms. Transfer to a container, pour a thin layer of olive oil over the top, and close the lid. Yield: 1 tbsp.
Categories:
Similar recipes
