Food Network: Vegetable Soup with Sweet Basil

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Vegetable Soup with Sweet Basil
Recipe courtesy Wolfgang Puck,

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
Cut the leeks, potato, onion, celery, zucchini, green
beans, and carrots into 1/4-inch dice.

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.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes,
basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.

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.