Soupe Au Pistou Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Dry white beans, (navy or
Great Northern), washed
Pesto:,
2: Garlic cloves, peeled
3 tbsp: Extra virgin olive oil,
1 bunch: Fresh basil, leaves only
1 cup: , (4 ounces) freshly grated
Gruyere or Parmesan cheese,
2 small: Red potatoes, with skins
1 large: Carrot, peeled
1 small: Onion,
1 small: Zucchini, with skin
1 small: Yellow crookneck squash,
With skin,
1 Stalk: of celery, peeled
1 large: Tomato, peeled, and seeded
1/4 lbs: Green beans,
8 cup: Chicken stock or canned,
Broth,
Salt and freshly ground,
Black pepper to taste,
Directions:
Place beans in a small saucepan and cover with a generous amount of
water. Bring to a boil and cook, covered, until beans are tender,
about 1 hour. Drain and reserve. (To test a bean for doneness, choose
a small one. Smaller beans take longer to cook because of their dense
centers. The bean should taste creamy, rather than powdery, inside.)
Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a
blender. Gradually add remaining leaves until all are pureed.
Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut
each vegetable into even 1/2inch dice and set aside. To avoid
discoloration, reserve potatoes in a bowl of cold water.
Bring chicken stock to a boil in a large stockpot. Add white beans,
potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and
cook, uncovered, 15 minutes. Add remaining vegetables and bring back
to a boil. Reduce to a simmer and cook an additional 10 minutes,
uncovered. Season to taste. Serve soup with a dollop of pesto in each
bowl.
TAMALES WORLD TOUR SHOW #WT1A24
Source from luhu.jp
water. Bring to a boil and cook, covered, until beans are tender,
about 1 hour. Drain and reserve. (To test a bean for doneness, choose
a small one. Smaller beans take longer to cook because of their dense
centers. The bean should taste creamy, rather than powdery, inside.)
Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a
blender. Gradually add remaining leaves until all are pureed.
Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut
each vegetable into even 1/2inch dice and set aside. To avoid
discoloration, reserve potatoes in a bowl of cold water.
Bring chicken stock to a boil in a large stockpot. Add white beans,
potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and
cook, uncovered, 15 minutes. Add remaining vegetables and bring back
to a boil. Reduce to a simmer and cook an additional 10 minutes,
uncovered. Season to taste. Serve soup with a dollop of pesto in each
bowl.
TAMALES WORLD TOUR SHOW #WT1A24
Source from luhu.jp
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