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Zuppa Alla Pistou

Meal.Mates's picture
Ingredients
  Thinly sliced leeks 1 Cup (16 tbs)
  Celery ribs 2 , thinly sliced on diagonal
  Thinly sliced carrots 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Tablespoon
  Beef broth/Chicken / veal 8 Cup (128 tbs)
  Diced potatoes 1 1⁄2 Cup (24 tbs)
  Cut green beans 1 1⁄2 Cup (24 tbs) (Diagonally Cut)
  Spinach 1 Bunch (100 gm), chopped
  Peeled diced tomatoes 1 1⁄2 Cup (24 tbs) (Ripe)
  Minced fresh thyme 1⁄2 Teaspoon
  Minced fresh rosemary 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Paprika 3⁄4 Teaspoon
  Salt 1 Teaspoon
  Shredded iceberg lettuce 1 1⁄2 Cup (24 tbs)
  Pistou sauce 1 (1 Recipe)
  Grated parmesan cheese 1 Tablespoon
Directions

Saute leeks, celery, carrots and garlic in oil until leeks are soft; do not brown.
Add broth, bring to boil and add potatoes.
Cook 5 minutes.
Add beans, spinach, tomatoes and seasonings, and bring back to boil.
Cook 10 minutes, until potatoes are almost tender.
Add lettuce and boil 3 minutes until tender-crisp.
Adjust seasonings.
Whisk 1/2 cup of hot soup into Pistou in tureen.
Gradually beat in rest of soup.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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