Vegetable Soup with Sweet Basil |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia[, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.] 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 olive oil |
3 tablespoons water |
1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf) |
6 ripe tomatoes, peeled and seeded |
4 medium garlic cloves |
30 fresh basil leaves, washed and dried |
salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
2. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
3. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
4. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
5. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
6. Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
|
|