Provencal Vegetable Soup With Pistou |
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Prep Time: 60 Minutes Cook Time: 36 Minutes |
Ready In: 96 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. Ingredients:
1/4 cup olive oil |
1 onion, chopped |
2 carrots, chopped |
2 leeks, white and light green pars only, thinly sliced |
2 garlic cloves, minced |
1 stalk celery, chopped |
1 teaspoon dried thyme |
1 teaspoon salt |
fresh ground black pepper |
1 cup dry white wine |
6 cups chicken stock or 6 cups vegetable stock |
10 small new potatoes, quartered |
1 (14 ounce) can navy beans, drained and rinsed |
10 asparagus spears, trimmed and sliced |
2 summer squash or 2 zucchini, chopped |
2 cups chopped baby spinach |
1 cup frozen peas, thawed |
2 teaspoons fresh lemon juice |
Directions:
1. In a big soup pot, heat oil over medium heat.
2. Add in onion; saute until softened, about 6 minutes.
3. Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
4. Add in wine and cook until reduced by half, about 5 minutes.
5. Add in stock and potatoes; bring to a boil.
6. Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
7. Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
8. Stir in lemon juice.
9. Taste and adjust seasoning with salt and pepper, if necessary.
10. Ladle into heated bowls and garnish each with a dollop of pistou.
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