Best Autumn Soup With Pistou Recipes

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

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.

PISTOU SOUP

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.

SOUPE AU PISTOU

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.

BAREFOOT CONTESSA'S PISTOU

Steps:

• 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.
• Can also be whirled in a blender.

PISTOU SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.
• Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
• When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.

SOUPE AU PISTOU

Steps:

• Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
• Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
• Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.