Soup au Pistou
recipe courtesy of Bucheron
Soup Ingredients:
4 tbsp extra virgin olive oil
2 tbsp butter
1.5 each large onion, diced
3 each leeks, diced
6 cloves garlic, minced
3 each tomato, diced
3 liters vegetable stock or chicken stock or water
3 sprigs thyme
3 bay leaves
3 carrots, diced
2 potatoes russet or large yukon, diced
1 quart summer beans, cut into ½ inch pieces
4 ea zucchini diced - no middle
1.5 cup - Any dried bean, soaked overnight - cook 45 min or pressure cook for 10 min
1.5 Tbsp salt
Pistou Ingredients:
1 bunch basil
3 garlic cloves
60 grams extra virgin olive oil
½ tsp salt
3 tbsp extra virgin olive oil
15 baguette slices
3 tbsp parmesan cheese
Soup Instructions
Heat olive oil and butter in a large pot over medium heat. Add onion, leeks and garlic and stir frequently until softened and lightly caramelized. Add tomato and continue cooking for 5 minutes.
Add stock, thyme and bay leaves and bring to a boil, then reduce to a simmer. Add carrots and potatoes and simmer until cooked through, about 4 minutes. Add summer beans (haricot vert) and simmer until beans are tender, about 3 more minutes. Add zucchini and simmer 2 more minutes. Finish with cooked dried beans. Check seasoning. Serve in bowl with tbsp of pistou below and garnish with sliced baguette with parmesan.
Pistou Instructions
Process garlic and salt in mortar and pestle or food processor until pasty. Add basil leaves and process until “chopped”. Slowly add EVO in a stream until combined. Spoon one tablespoon of pistou on top of soup to finish.