Text 5262, 98 rader
Skriven 2010-12-26 04:50:00 av Dave Drum (1:124/311)
Ärende: GOurmet 287
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Soup w/Basil & Garlic Sauce (Soupe Au Pistou)
 Categories: Soups, Herbs, Vegetables, Pork
      Yield: 7 servings
 
MMMMM----------------------------SOUP---------------------------------
      1 sm Fennel bulb
    1/4 lb Sliced pancetta; chopped
      1 ts Extra-virgin olive oil
      1 md Onion; chopped
      1 md Turnip; peeled, in 1/2"
           - pieces
      3 md Carrots; peeled, in 1/2"
           - pieces
    1/4 sm Cabbage; cored, chopped
      1    Pc (2") rind cut from a
           - wedge of Parmigiano
           - Reggiano (opt)
      2 sm Yellow summer squash or
           - zucchini; in 1/2" pieces
      1 md Boiling potato; peeled, in
           - 1/2" pieces
      2    Sprigs fresh thyme
      1    Bay leaf (not California)
  1 1/2 ts Salt
      9 c  Water
     10 oz Pkg frozen baby lima beans
    1/2 lb Haricots verts or other thin
           - green beans; trimmed, 1"
           - pieces
     15 oz Can cannellini or other
           - white beans; drained and
           - rinsed
      5 oz Baby spinach

MMMMM---------------------------PISTOU--------------------------------
      3 lg Garlic cloves
    1/2 ts Kosher salt
  1 1/2 c  Fresh basil leaves
    1/4 c  Extra-virgin olive oil
      1 oz Grated parmesan
 
  Our soupe au pistou, a Provençal celebration of vegetables,
  is light and brothy but chock-full of flavor. We’ve added
  a piece of Parmigiano-Reggiano rind-an old Italian trick
  that adds depth. But what makes this soup is the pistou
  that’s stirred in before serving-it really packs a punch.
  All you need to make it supper-in-a-bowl is a loaf of crusty
  bread.
  
  Make soup: Cut fennel stalks flush with bulb, discarding them,
  and trim off any tough outer layers from bulb. Chop fennel
  in 1/2-inch pieces.
  
  Cook pancetta in oil in a 7- to 9-quart heavy pot over
  moderate heat, stirring occasionally, until just beginning
  to brown, 5 to 7 minutes. Stir in fennel, onion, turnip,
  carrots,and cabbage and cook, stirring occasionally, until
  cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash,
  potato, thyme sprigs, bay leaf, salt, and water and bring
  to a boil.
  
  Reduce heat and simmer, uncovered, 10 minutes. Add lima
  beans, green beans, and cannellini and simmer until veggies
  are tender, about 5 minutes. Discard cheese rind, thyme
  sprigs, and bay leaf. Stir in spinach and season with salt
  and pepper.
  
  Make pistou while soup is simmering: Mince and mash garlic
  to a paste with salt (or pound with a mortar and pestle).
  Blend with basil in a food processor until basil is finely
  chopped. Add oil and cheese and purée.
  
  Top servings with a spoonful of pistou, then stir.
  
  Recipe by Ruth Cousineau
  
  May 2001 | Gourmet
  
  Serves 6 to 8 (makes about 16 cups)
  
  Meal Master Format by Dave Drum - 15 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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