Soupe au Pistou

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings

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
PISTOU:

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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