Soupe Au Pistou

For my first MtAoFC recipe I choose something simple... Soup.



This Provencal Vegetable Soup with Garlic, Basil and Herbs was simple and easy to make.



I already had most of the ingredients in my cupboard and refrigerator. I just had to go and purchase the fresh vegetables. I made this recipe exactly as the recipe called for however Julia says that you can add other vegetables such as zucchini and red bell peppers.

I however did not use the boiling potatoes that she says to use, I substituted them for red potatoes that were in my pantry. I don't think the recipe suffered for this change.

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I thoroughly enjoyed making this dish and eating it. My husband however complained about the lack of meat in it. I do worry that we eat entirely too much meat.

Ingredients:

• 3 quarts water


• 2 cups diced carrots


• 2 cups diced boiling potatoes


• 2 cups onions


• 1 tablespoon salt


• 2 cups diced green beans


• 2 cups canned kidney beans


• 1/3 cup broken spaghetti


• 1 slice stale white bread


• 1/8 teaspoon pepper


• pinch of saffron


• 4 cloves garlic mashed


• 4 tablespoons tomato paste


• 1 & 1/4 tablespoons dried basil


• 1/2 cup Parmesan cheese


• 1/4 to 1/2 cup fruity olive oil

Directions:

• Boil water, vegetables, and salt slowly for 40 minutes


• Correct seasoning


• Twenty minutes before serving


• Add beans, spaghetti, bread, and seasonings


• Boil for 15 minutes


• While soup is boiling, place garlic, tomato paste, basil, and cheese in the soup tureen


• Blend to a paste


• Then beat in olive oil drop by drop


• When soup is read to serve beat one cup gradually into the mixture in the tureen


• Pour in the rest of the soup.


• Serve.