"PISTOU" FRENCH PROVENCAL VEGGIE SOUP

Makes 8 servings

Linda McLaughlin

“THE DINING ROOM IS A THEATER...THE TABLE IS A STAGE” PLESSIS

ingredients

The Soup

2 tablespoons olive oil
2 cups chopped onions
2 cups chopped leeks white and light green parts
3 cups 1/2" diced unpeeled potatoes
3 cups 1/2" diced carrots
1 1/2 tablespoons salt
1 teaspoon fresh ground black pepper
3 quarts chicken broth
1 teaspoon saffron threads
1/2 pound green beans cut in half
4 ounces spaghetti broken into pieces
1 cup freshly grated parmesan cheese

The Pistou (Puree ingredients)

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup grated parmesan cheese
1/2 cup good olive oil

directions

Making the soup

Heat oil in a large stockpot add onions and sauté over low heat for 10 minutes or until onions are translucent. Add the leeks, potatoes, carrots, salt and pepper and sauté over medium heat for another 5 minutes. add the chicken stock and saffron bring to a boil, then simmer uncovered for 30 minutes or until all the vegetables are tender. Add green beans,spaghetti, bring to a simmer and cook for 15 more minutes. Place a nice heaping tablespoon of the pistou and a pinch of freshly grated parmesan into the center of each serving of the soup.

notes

Pistou is an intense pesto like combination of flavors. The essence of this dish is to make a great soup, and then take it over the top by adding the Pistou and cheese when served

Source: Linda