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Potage Pistou
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious garden vegetable soup with vibrant flavors of fresh tomatoes, leeks, potato, celery, zucchini, green beans, carrots, and basil.
Ingredients:
  • 2 small leeks, white part only
  • 1 large potato, peeled
  • 1 small onion
  • 2 stalks celery
  • 1 medium zucchini
  • 12 green beans
  • 2 medium carrots, peeled
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
  • 4 to 6 ripe tomatoes, peeled and seeded
  • 4 medium garlic cloves
  • 30 fresh basil leaves, washed and dried
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 drops Tabasco sauce
Instructions:
  • Prepare the vegetables by dicing the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch cubes.
  • In a 6-quart stockpot, gently cook the vegetables in a mixture of 3 tablespoons of olive oil and 3 tablespoons of water over medium-low heat until the water evaporates. Be careful not to brown the vegetables.
  • Pour in the stock and bring to a gentle simmer for 30 minutes.
  • Prepare the basil pistou by combining tomatoes, garlic, basil, and the remaining 3 tablespoons of olive oil in a food processor. Blend until smooth.
  • Gently fold the purée into the hot soup without letting it boil. Season with salt, pepper, and a few dashes of Tabasco to taste. Serve the soup hot or cold.

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