Text 2906, 94 rader
Skriven 2010-10-19 04:38:00 av Dave Drum (1:124/311)
Ärende: SF Gate 755
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soupe Au Pistou
 Categories: Soups, Vegetables, Beans, Squash
      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 Coarse 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 beans; shelled,
           - cooked
 
  By Georgeanne Brennan, Chronicle contributor
  
  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 it 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 - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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