Monday, October 19, 2009

Provencal Vegetable Soup


I made this soup a few weeks ago on a cold and rainy day and it really hit the spot. I loved the addition of the saffron to the soup and the fresh tomato basil pistou adds a lovely brightness to the soup. To me it was an upscale version of the classic tomato vegetable soup. We really loved this one. I will definitely be making it again.

Provencal Vegetable Soup
  • 2 tablespoons good olive oil
  • 2 cups chopped onions (2 onions)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
  • 3 cups 1/2-inch-diced carrots (1 pound)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 quarts homemade chicken stock or canned broth
  • 1 teaspoon saffron threads
  • 1/2 pound haricots verts, ends removed and cut in 1/2
  • 4 ounces spaghetti, broken in pieces
  • 1 cup Pistou, recipe follows
  • Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Source: Ina Garten, Barefoot in Paris, Clarkson Potter, 2005.

4 comments:

Margie said...

That looks like just the ticket. I'm feeling kind of under the weather today and soup would probably help.

Karine said...

Such a comfort soup! Thanks for sharing :)

Foodie with Little Thyme! said...

Love it! It would be a perfect dish on this cold and rainy day here in Texas.

Kayte said...

Stealing this one, yes I am. Thank you! If I had my way, I could be All Soup, All The Time! Yours looks really great.