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Provencal Vegetable Soup: Soupe au Pistou Recipe

Provencal Vegetable Soup: Soupe au Pistou Recipe

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Provencal Vegetable Soup: Soupe au Pistou

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Ingredients:

Serving

4 tbsp olive oil
3 medium leeks, dark green parts trimmed
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
salt
1 tsp whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tbsp extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices french bread, about 1/4-inch thick
olive oil
6 to 8 oz fresh creamy goat cheese

Directions:

In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	700.2 Kcal (2932 kJ)
Calories from fat	381.97 Kcal
		% Daily Value*
Total Fat	42.44g	65%
Cholesterol	49.64mg	17%
Sodium	863.96mg	36%
Potassium	942.08mg	20%
Total Carbs	53.85g	18%
Sugars	14.31g	57%
Dietary Fiber	5.34g	21%
Protein	29.99g	60%
Vitamin C	22.7mg	38%
Vitamin A	0.2mg	7%
Iron	6.8mg	38%
Calcium	510.6mg	51%

Amount Per 100 g
Calories	115.04 Kcal (482 kJ)
Calories from fat	62.76 Kcal
		% Daily Value*
Total Fat	6.97g	65%
Cholesterol	8.16mg	17%
Sodium	141.95mg	36%
Potassium	154.78mg	20%
Total Carbs	8.85g	18%
Sugars	2.35g	57%
Dietary Fiber	0.88g	21%
Protein	4.93g	60%
Vitamin C	3.7mg	38%
Iron	1.1mg	38%
Calcium	83.9mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.7

Points
19

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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