Recipe courtesy of Curtis Aikens
Soupe au Pistou
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 1080
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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.;