E-books for everyone!

Related Posts Plugin for WordPress, Blogger...

« Seven soups every Saturday: South American soup recipes | Main | Seven soups every Saturday: soup recipes with lamb »

May 31, 2011

Recipe for soupe au pistou

Soupe au pistou

The Rhode Island garden gods (you've never heard of them?) have decreed that no tender herbs may be planted before Memorial Day weekend, so last Saturday we finally got our basil, parsley and dill into the ground. (Believe me, we've tried planting early, and the gods have punished us with flash floods and unseasonable frost. We've learned our lesson.) The basil, a bit leggy, needed to be pinched back, and the aroma on my fingertips made me think of pistou, the French version of pesto, and this vegetable-rich soup. If you use your own homemade pistou (pesto without the cheese), the soup will be vegan. Finding no more of last summer's pesto in my freezer, I used store-bought pesto, which has a bit of parmesan cheese, making the soup a vegetarian delight.

Soupe au pistou

Inspired by a recipe in The Soup Bible, this recipe serves 6.

Ingredients

1 zucchini, diced
1 Yukon Gold or red-skinned potato, diced (do not peel)
1 carrot, diced
1 small onion, diced
8 oz canned chopped tomatoes
5 cups vegetable broth, homemade or store-bought
1/2 cup green beans, cut into 1/2-inch lengths
1/4 cup green peas (I use frozen peas)
1/2 cup orzo or other small pasta
Kosher salt and fresh black pepper, to taste
6 Tbsp pesto or pistou, store-bought or homemade

Directions

In a small Dutch oven or stock pot, add the zucchini, potato, carrot, onion, tomatoes and broth. Bring to a boil over high heat, then reduce heat to simmer, cover, and cook for 20 minutes.

Stir in the green beans, peas, and orzo. Simmer, uncovered, for 10 minutes, until the orzo is cooked. Taste, and season with salt and pepper.

Ladle the soup into individual serving bowls, and top each with a tablespoon of pesto/pistou. Encourage your guests to stir the pesto into the soup while the soup is hot. Serve with slices of crusty bread.

Print recipe only.

Comments

1
Posted by: kellypea @ sass & veracity | May 31, 2011 at 03:15 PM

Wishing we could have this (fresh veggie soup always a fave here!) for dinner tonight instead of leftover on the menu. Can't wait to see how your dill fares -- was following the FB comments the other day.

2
Posted by: CJ McD | May 31, 2011 at 06:13 PM

Heavenly.

3
Posted by: Lydia | June 6, 2011 at 08:27 PM

Kellypea, I love this soup and could eat it every day. Maybe it's the garlic...

CJ, oh yes, it is.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Find an ingredient or a recipe

My Photo

  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
Blog powered by TypePad
Member since 01/2006