Pistou ~ Provençal Vegetable soup

Recipe Categories : | French | Soup | Vegetable Soup | MAIN INDEX |

Serves : 6

Ingredients :

• 250g (8oz) zucchini
• 125g (4oz) leeks
• 500g (1lb) tomatoes, skinned
• 185g (6oz) carrots
• 500g (1lb) onions
• 250g (8oz) young green beans
• 250g (8oz) wax beans
• 250g (8oz) shelled broad beans
• 6 cups fonds blanc de veau or chicken stock
• salt and pepper
• ¾ cup short-cut macaroni
  for Pesto
• 4 cloves garlic
• 12 basil sprigs
• 4 tbsp olive oil
  for serving
• ½ cup parmesan cheese

Preparation and Cooking Instructions :

1. Chop the zucchini, leeks, tomatoes, carrots and onions and place in a large pan, with the remaining vegetables. Add the fonds blanc de veau or chicken stock, and season to taste with salt and pepper. Bring to the boil, cover and simmer for 15 minutes. Add the macaroni and cook for 10 to 12 minutes.
2. Meanwhile, make the pesto. Put the garlic and basil in a mortar and pound to a paste. Add the oil, drop by drop. Remove the soup from the heat and slowly stir in the pesto.
3. Ladle into a tureen or individual bowls, sprinkle with Parmesan cheese and serve immediately.
4. Note: when fresh basil is unobtainable, omit the pesto and add 2 cloves crushed garlic and 1 tablespoon chopped parsley to the soup, with the stock.