Text 1560, 91 rader
Skriven 2010-09-13 12:30:00 av Dave Drum (1:124/311)
Ärende: SF Gate 479
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soupe Au Pistou
 Categories: Soups, Beans, Squash, Poultry, Pasta
      Yield: 6 servings
 
MMMMM---------------------------PISTOU--------------------------------
      4 cl Garlic; peeled, coarse
           - chopped
    1/4 ts Coarse sea salt
      1    Packed cup fresh basil
           - leaves
    1/3 c  Extra virgin olive oil

MMMMM----------------------------SOUP---------------------------------
      1 tb Extra virgin olive oil
      1 sm Onion; diced
      1    Carrot; peeled, diced
      3 sm Potatoes; peeled, diced
      1 lg Zucchini; diced
      2 c  Chicken broth
      1 ts Sea or kosher salt + more to
           - taste
      4    Sprigs fresh thyme
      4    Sprigs fresh parsley
    1/2 lb Haricots verts; in 1"
           - pieces
    1/2 c  Broken spaghetti pieces
      1 lb Cranberry beans; shelled,
           - cooked
      1 lb Butter or garbanzo beans;
           - shelled, cooked
 
  This is the classic late summer and fall vegetable soup of Provence,
  featuring fresh shelling beans and laced with an unctuous puree of
  garlic, basil and olive oil. Serve this version from Georgeanne
  Brennan with lots of crusty baguette or pain au levain.
  
  For the pistou: Put the garlic and the salt in a mortar, and using the
  pestle, crush them together to make a paste. Alternatively, crush the
  ingredients together in a bowl using the end of a wooden spoon or the
  tines of a fork. Add the basil leaves a little at a time, crushing
  them each time. Finally, add the olive oil in a thin stream,
  continuing to mix with the pestle until the mixture has thickened and
  taken on a green tint. Before serving add a tablespoon of the soup
  broth.
  
  For the soup: In a large saucepan or soup pot, heat the olive oil over
  medium-high heat. When it is hot, add the onion and saute until
  translucent, 2-3 minutes.
  
  Add the carrot, potatoes and zucchini, and stir several times to coat
  with the oil. Add the broth, 4 cups water, salt, thyme and parsley,
  and bring to a boil over medium-high heat.
  
  Reduce the heat to medium, cover and cook until the carrots and
  potatoes are tender, 15-20 minutes. Add the haricots verts and the
  broken spaghetti, and cook until the spaghetti is tender, another
  8-10 minutes. Add the cooked beans, and simmer a few minutes to heat
  through.
  
  With the back of a fork, crush some of the potatoes and beans to
  thicken the soup.
  
  To serve, remove the thyme and parsley sprigs, and taste for
  seasoning, adding more salt if desired.
  
  Pour the soup into a tureen or serving bowl and ladle in 2 tablespoons
  of the pistou. Serve the soup hot, with the remaining pistou on the
  side.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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