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
Salt
1/2 teaspoon freshly ground black pepper
A few drops of Tabasco sauce

Instructions

1.Prep vegetables: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
2.Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
3.Add stock and simmer: Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
4.Make the basil pistou: Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
5.Stir the purée into the cooked soup: Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.

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