VEGETABLE SOUP WITH SWEET BASIL
Recipe courtesy Wolfgang Puck, "Wolfgang Puck's Modern French Cooking for the American Kitchen". Found on Food Network, posting for ZWT.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
- Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
- Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
Nutrition Facts : Calories 350.2, Fat 18, SaturatedFat 3, Cholesterol 9.6, Sodium 502.7, Carbohydrate 37.1, Fiber 5.1, Sugar 12.8, Protein 12.1
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