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.
Recipe courtesy of Wolfgang Puck
Total:
1 hr 10 min
Active:
25 min
Yield:
: 6 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Vegetable and Dumpling Soup

Recipe courtesy of Rachael Ray

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking