Monday, 17 November 2014

vegetable soup with basil sauce recipe

Soup Au Pisto 
vegetable soup with basil sauce recipe

Preparation time    : 45 minutes 
Total cooking time : 35 minutes 
Serves : 8

Ingredients : 
For the vegetable soup we need :

3 stalks fresh flat-leaf parsley 
1 large spring of fresh rosemary
1 large spring of fresh thyme 
1 large spring of fresh marjoram
2 onions,thinly sliced 
1 leek leaf
375 g (12 oz) pumpkin,cut¨into small
250 g (8 oz) potato,cut into small pieces 
1 carrot,cut in half length-ways and thinly
2 litres vegetable stock or water 
½ cup (90 g/3 oz) fresh or frozen broad
½  cup (80 g/2 ¾ oz) fresh or frozen peas
2 small zucchinis (courgettes),finely
2 ripe tomatoes,peeled and roughly 
½ cup (60 g/2 oz) short macaroni or shell

Pistou :
½ cup (25 g/¾ oz) fresh basil leaves
2 large cloves garlic,crushed

⅓ cup (35 g/1 ¼ oz) grated Parmesan
⅓ cup (80 ml/2 ¾ fl oz) olive oil

Preparation :

1- Tie the parsley, rosemary, thyme and 
marjoram together with string.Heat the 
oil in a heavy-based saucepan and add
onion and leek.Cook over low heat for 
10 minutes,or until soft.

2- Add the herb bunch , bay leaf, pumpkin,
potato, carrot, 1 teaspoon salt and the 
stock.Cover and simmer 10 minutes, or
until vegetables are almost tender.

3- Add the board beans, peas, zucchini,
tomato and pasta.Cover and cook for
15 minutes,or until the vegetables are
very tender and the pasta is cooked.Add
more water if necessary. Remove the
herbs, including the bay leaf .

4- For the pistou, finely chop the basil and 
garlic in a food processor. Pour in the oil
gradually, processing until smooth. Stir in 
the Parmesan and  ½ teaspoon freshly 
ground black pepper and serve spooned 
over the soup.

Note :  The flavour of this soup improves if 
refrigerated overnight, then gently reheated.

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