Monday, September 14, 2009
Soupe au Pistou
NOTES: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar.
MAKES: 12 to 14 servings
1 pound peeled and seeded winter squash, cubed
2 carrots, scrubbed and diced
2 thin skinned potatoes, scrubbed and diced or peeled if you are using a thick skinned variety
3 stalks celery, chopped
1 onion, peeled and chopped
4 cloves garlic, minced
1/2 pound zucchini, ends trimmed and diced
1 red bell pepper rinsed, stemmed, and seeded
1 pound diced tomatoes and juice
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
2 - 2 1/2 quarts water or chicken broth (start with the smaller amount and add more if you wish)
7 cups cooked white beans (about 5 cans, rinsed and drained)
Salt and pepper
Pistou (recipe follows)
In an 8- to 10-quart pan over high heat, bring broth to a boil. Add winter squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
Add zucchini, bell pepper, tomatoes, basil and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer. Season to taste with salt and pepper.
Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add more pistou to taste.
NOTES: If making pistou up to 1 day ahead, cover and chill. Serve cool or at room temperature. Top may darken as pistou stands; just stir to blend.
MAKES: 1 cup
5 cloves garlic, peeled
2 1/2 cups fresh basil leaves
2/3 cup olive oil
2/3 cup grated parmesan cheese
In a food processor or blender, puree garlic, basil, and oil. Add cheese and whirl until blended, scraping container sides often. Pour into a bowl.