PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
- Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
- Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
- Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
- Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
- When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
- Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.
SUMMER SQUASH SOUP WITH BASIL PISTOU
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
- Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
- Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
- Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
- Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.
PISTOU SOUP
My mom brought this recipe back from a cooking class in Provence. Pistou is the French word for pesto. This is a wonderful tasting fresh vegetable soup. We've made it 3 times in just one month! It is so easy, healthy, filling, and delicious (better the next day). Can be served as a dinner meal with some crusty bread and wine.
Provided by somaluna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
- Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
- Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 63 g, Cholesterol 10.8 mg, Fat 15.7 g, Fiber 11.4 g, Protein 17.1 g, SaturatedFat 3.6 g, Sodium 1056.4 mg, Sugar 9.4 g
SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make soup:
- Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
- Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
- Make pistou while vegetables simmer:
- Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
- Swirl 1 tablespoon pistou into each bowl of soup.
SUMMER PISTOU
A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
- Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
Nutrition Facts : Calories 209 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
SOUPE AU PISTOU
Perhaps Provence's answer to minestrone, this seasonal vegetable soup - enriched with a simplified basil pesto (no pine nuts) - was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers' market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Provided by Martha Rose Shulman
Categories dinner, editors' pick, soups and stews, main course
Time 2h30m
Yield Serves: Six to eight
Number Of Ingredients 24
Steps:
- Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.
- Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.
- While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.
- To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.
- Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.
PISTOU OF SUMMER VEGETABLES
This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate).
Provided by Dan Barber
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add fava beans and boil, uncovered, 1 minute. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Slip outer skin off each bean and discard.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
- Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add basil and boil, uncovered, 45 seconds. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again and spread on paper towels to dry.
- (Asparagus, fava beans, sugar snap peas, and basil can be blanched up to 4 hours ahead, then dried well, and chilled, covered until needed.)
- In large bowl, toss together asparagus, fava beans, and peas. Transfer half vegetable mixture to blender and add basil. Blend until chopped, then add 5 tablespoons olive oil in slow, steady stream, and blend until smooth.
- In heavy, large saucepan, over moderately high heat, heat remaining 1 tablespoon oil until hot but not smoking. Add shallot and sauté until translucent, 3 to 5 minutes. Stir in vegetable stock, vegetable purée, remaining blanched vegetables, salt, and pepper and bring to simmer. Cook, uncovered, stirring occasionally until vegetables are heated through, 3 to 5 minutes. Ladle into bowls, sprinkle each with herb mixture, and serve immediately.
PISTOU (SUMMER VEGETABLE SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
- Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
- While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
- When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 327 milligrams, Sugar 5 grams
More about "summer pistou recipes"
SOUPE AU PISTOU - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CLASSIC PISTOU RECIPE - PAULA WOLFERT - FOOD & WINE
From foodandwine.com
SNEADS FERRY CLAMS WITH LATE SUMMER SQUASH, PISTOU, AND …
From bonappetit.com
SOUPE AU PISTOU (FRENCH SUMMER VEGETABLE SOUP) - FOOD NOUVEAU
From foodnouveau.com
FRENCH-STYLE SUMMER PISTOU RECIPE - THE WASHINGTON POST
From washingtonpost.com
CLASSIC PISTOU – A COUPLE COOKS
From acouplecooks.com
RECIPES: THE BEST SUMMER DESSERTS ARE THE CLASSICS
From twincities.com
OUR BEST 4TH OF JULY RECIPES FOR GRILLED MEATS, SIDES AND DESSERTS ...
From washingtonpost.com
SIMPLE, REFRESHING RECIPES FOR HOT SUMMER DAYS : NPR
From npr.org
SUMMER PISTOU SOUP RECIPE / RIVERFORD - RIVERFORD ORGANIC FARMERS
From riverford.co.uk
YOUR RECIPES OF THE SUMMER - THE NEW YORK TIMES
From nytimes.com
RAYMOND BLANC'S PISTOU SOUP - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: HAVE A LOT OF SUMMER SQUASH? TRY MAKING THIS SALAD
From ocregister.com
PISTOU SOUP - FRENCH VEGETABLE SOUP (SOUPE AU PISTOU) …
From everyday-delicious.com
HOW TO COOK THE PERFECT SOUPE AU PISTOU – RECIPE
From theguardian.com
MOST POPULAR RECIPES OF JUNE 2023 | THE KITCHN
From thekitchn.com
OUR 11 MOST POPULAR RECIPES ON PINTEREST IN JUNE
From allrecipes.com
PISTOU SOUP RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
6 MANGO RECIPES TO MAKE THE MOST OF FLORIDA'S HOTTEST SUMMER
From axios.com
BEST SOUPE AU PISTOU RECIPE - HOW TO MAKE VEGETABLE PISTOU …
From food52.com
12 PASTA SALAD AND COLD NOODLE RECIPES FOR HOT SUMMER DAYS
From washingtonpost.com
SUMMER PISTOU - KENWOOD RECIPES
From recipeapp.kenwoodworld.com
BEST SPANISH SUMMER STEW - PISTO MANCHEGO - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
SUMMER SOUPE AU PISTOU RECIPE ON FOOD52
From food52.com
A TINTO DE VERANO RECIPE FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
You'll also love