Soupe au Pistou (Curtis Aikens2) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 cup zucchini, julienned |
2 carrots, julienned |
2 onions, very thinly sliced |
3 stalks celery, julienned |
1 tomato, peeled, seeded and finely chopped |
1 quart water |
salt and pepper |
3 garlic cloves |
1 cup basil leaves, packed |
1/4 cup parmesan cheese, grated |
5 tablespoons olive oil |
Directions:
1. PISTOU:
2. In a large pan, melt the butter. Add the vegetables, and season them well with salt and pepper. Place a round of buttered parchment over the vegetables, cover pan and cook on low heat, stirring 3 or 4 times, for 20 minutes. Add water, bring to a boil and simmer for about 7 minutes. Season with salt and pepper.
3. To make pistou:
4. In a food processor, blend the garlic, basil and cheese. Drizzle in the olive oil while machine is still running. Serve the soup with a dollop of pistou.
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