Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Thursday, January 29, 2015

Blizzard 2015 Provencal Vegetable Soup with Pistou


On a snowy blizzard day or any day what could be more enjoyable than a bowl of homemade Vegetable Soup with Pistou. I make this classic french Provencal soup vegetarian by using vegetable stock. You can substitute chicken stock if you prefer. I also added one of my favorite grains, farro for an added nutty grain taste.
Ingredients

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
32 ounces (box) no salt added vegetable broth or home made
1 cup water
1 cube vegetable bullion
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
1/2 cup farro
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
Pistou:

4 large garlic cloves
3 cups basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pour into container placing plastic wrap directly on Pistou surface. Can be make two days ahead and refrigerated.

Yield: 1 cup

Enjoy!


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