Summer Soup au Pistou
Miz Helen's Kitchen
Ingredients For The Pistou
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded and chopped
4 to 6 tablespoons extra virgin olive oil
25 to 30 fresh basil leaves
Ingredients For The Soup
1 ripe tomato, peeled, seeded and chopped
2 yellow summer squash, cut into 1/2 inch dice
2 small zucchini, cut into 1/2 inch dice
10 fresh green beans, trimmed and cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 in dice
2 medium carrots, peeled and cut into 1/2 inch dice
3 leeks with light green and white parts, washed and cut into 1/2 inch dice or
1 bunch of green onions, with the tops, chopped
4 garlic cloves, minced
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 tablespoon thyme or 4 small sprigs of thyme
1 tablespoon parsley or 4 small sprigs of parsley
8 cups chicken stock
Directions
The Pistou
Place the garlic and tomatoes in the food processor with about 3 tablespoons olive oil
Beging processing and with the machine running, add the basil leaves
Continuing to process stream enough olive oil into the mix to make a nice fluid paste.
Serve with crusty french bread and pass the Pistou as dipping sauce for the bread
Directions
The Soup
In a heavy sauce pan heat the olive oil and saute the leeks until translucent
Add the garlic and saute about 1 minute
Add the carrots and celery and continue to cook until the vegetables are just beginning to turn brown.
Pour the chicken stock in the sauce pan, bring the mixture to a boil and then reduce the heat.
Add the green beans,zucchini, summer squash and tomato.
Add all the seasons and cook on low for 30 minutes until all the vegetables are tender.
When the soup is ready, add 1/3 of the Pistou into the soup and mix well
Adjust the seasons if necessary.
Serve with Crusty french bread and pass the Pistou as dipping sauce for the bread