Soupe Au Pistou
|Onion||1 , diced|
|Leek||1 , trimmed, split, carefully washed, and chopped|
|Olive oil||5 Tablespoon, divided|
|Boiling water||3 Quart|
|Scraped carrots||2 Cup (32 tbs), diced|
|Diced peeled potatoes||1 Cup (16 tbs)|
|Green beans||2 Cup (32 tbs)|
|Tomatoes||3 , peeled and sliced|
|Zucchini||3 Medium, diced|
|Ground black pepper||To Taste|
|Garlic||4 Clove (20 gm), chopped|
|Chopped basil/1 tablespoon dried basil||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
In a deep heavy soup pot or kettle, cook onion and leek gently in 2 tablespoons of olive oil until soft and golden.
Add boiling water, salt, carrots, potatoes, green beans and tomatoes (add frozen beans later).
Cover and simmer about 30 minutes.
Add zucchini and additional hot water if needed (and frozen beans, if used).
Cover and cook 30 minutes longer, or until vegetables are tender but still retain their shape.
Add more salt, if needed, and freshly ground pepper.
To make pistou, crush garlic with wooden spoon or with mortar and pestle and gradually pound in basil to a fairly smooth paste.
Work in 1/4 cup Parmesan and, bit by bit, blend in the remaining 3 tablespoons of olive oil.
Blend a few spoonfuls of hot soup into the paste, then stir the paste back into soup.
Heat through to blend flavors.
Adjust seasonings if necessary.
Ladle into warm soup bowls and sprinkle with the rest of the cheese.