Recipes
Soupe au Pistou
Thie recipe for one of our very favorite soups is inspired by two recipes, as well as many memorable servings of this classic Provençal dish. One recipe, from a French friend, is quite long and requires hours to translate from its original French version. The other, from my mother, is very simple and requires ingredients more commonly found in U.S. markets, but is not as authentic.
Although typically served toward the end of summer, it is perfect for any season (although you may have to adjust the ingredients). Pistou is a French version of the Italian pesto.
Serves 10 - 12.
Pistou
- 1 cup of fresh basil leaves, washed and spun
- 4 large garlic cloves, peeled
- 3/4 cup of grated Parmesan Regianno
- 1/4 cup of grated Gruyère
- 4 tablespoons good olive oil
- 2-4 tablespoons chicken stock
Combine ingredients in a food processor until well blended, about 20 seconds. Cover and set aside.
Soup
- 1 cup dried white beans (such as cannelloni, navy, flageolet)
- 1-2 tablespoons olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 2 - 3 medium-sized carrots, peeled and diced
- 2 leeks, thoroughly rinsed, tender parts thinly sliced
- 4 small red potatoes, diced
- 8-10 cups homemade chicken stock (or low-sodium canned)
- Bouquet garni*
- 1 cup fresh green beans, cut into 1-inch pieces
- 3-4 small zucchini, diced
- 1 cup of vermicelli, broken into pieces (or very small macaroni)
- 3 tomatoes, peeled, seeded, and chopped
- Sea salt
- Freshly ground pepper
Cover beans in cold water and soak overnight. Drain, put in saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until beans are tender, about 1 hour. Drain and set aside.
Heat the olive oil in large saucepan and cook onion, garlic, and celery, about 3 minutes, until onion is translucent but not brown. Stir in carrots, leeks, and potatoes. Add stock and bouquet garni; cook for about 10 minutes. (Add more stock or water if necessary.) Add zucchini, all beans, tomatoes, and vermicelli; cook for about 10 minutes. Season to taste.
Serve in warm soup bowls, each garnished with a heaping teaspoon of pistou on top.
* To make a bouquet garni, tie together thyme, bay leaves, maybe some parsley, oregano or rosemary.
Wine pairings- White: Southern Rhône
- Other: Rosé from Provence