Name: Potage Pistou
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 small leeks, white part only -; 1 large potato, peeled -; 1 small onion -; 2 stalks celery -; 1 medium zucchini -; 12 green beans -; 2 medium carrots, peeled -; 6 tablespoons extra virgin olive oil -; 3 tablespoons water -; 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)* -; 4 to 6 ripe tomatoes, peeled and seeded -; 4 medium garlic cloves -; 30 fresh basil leaves, washed and dried -; Kosher salt -; 1/2 teaspoon freshly ground black pepper -; 2 to 3 drops Tabasco sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potage Pistou

1. 2 small leeks, white part only -

2. 1 large potato, peeled -

3. 1 small onion -

4. 2 stalks celery -

5. 1 medium zucchini -

6. 12 green beans -

7. 2 medium carrots, peeled -

8. 6 tablespoons extra virgin olive oil -

9. 3 tablespoons water -

10. 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)* -

11. 4 to 6 ripe tomatoes, peeled and seeded -

12. 4 medium garlic cloves -

13. 30 fresh basil leaves, washed and dried -

14. Kosher salt -

15. 1/2 teaspoon freshly ground black pepper -

16. 2 to 3 drops Tabasco sauce -

How to cook deliciously - Potage Pistou

1. Stage

Prep the vegetables: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch diced cubes.

2. Stage

Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.

3. Stage

Add the stock and simmer: Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.

4. Stage

Make the basil pistou: Put the tomatoes, garlic, basil, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.

5. Stage

Stir the purée into the cooked soup: Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.