Provencal Vegetable Soup with Pistou
Alex
ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 cups chopped leeks white and light green parts
- 3 cups 1/2 inch dice unpeeled red potatoes
- 3 cups 1/2 inch dice carrots
- 1 1/2 tablespoon kosher salt
- 1 teaspoon pepper
- 3 quarts chicken stock
- 1 teaspoon saffron threads
- 1/2 pound haricots verts, ends removed and cut in half
- 4 ounces spaghetti, broken in pieces
- 1 cup pistou (recipe to follow)
- Parmesan cheese for serving
- Pistou 1 cup
- 4 large cloves garlic
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
directions
- 1
Heat olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute 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 the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken broth, you may need to add up to another tablespoon of salt. Serve with grated Parmesan and more pistou.
- 2
To make the pistou, place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top and close the lid.
Source: Barefoot Contessa
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