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
PISTOU:
- 3 garlic cloves
- 1 cup basil leaves, packed
- 1/4 cup Parmesan cheese, grated
- 5 tablespoons olive oil
Directions
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.
To make pistou:
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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