I'm spending the weekend in my mountain cabin and as usual, cooking is a challenge (I'm trying to use as few pots and pans as possible, as we have to carry the water from the pump house which is 300 feet away from my cabin).
The last few day it turned cold again - Zero degrees Fahrenheit - so a warming soup was in order.
I made this french pistou soup. It's a family favorite. We have made it several times because it's one of those hearty soups that will fill you up:
2 tbs olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbs (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Add a dollop of remaining pesto. Serve with bread.
http://www.taste.com.au/recipes/5266/pistou+soup
http://www.taste.com.au/recipes/5266/pistou+soup
The last few day it turned cold again - Zero degrees Fahrenheit - so a warming soup was in order.
I made this french pistou soup. It's a family favorite. We have made it several times because it's one of those hearty soups that will fill you up:
2 tbs olive oil
1 leek, white part only, finely chopped
1 carrot, peeled, cut into 1cm cubes
1 large potato, peeled, cut into 1cm cubes
2 cups (500ml) good-quality chicken or vegetable stock
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g thin French or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tbs (1/3 cup) good-quality basil pesto
Chargrilled bread or baguette, to serve
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.
Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.
Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Add a dollop of remaining pesto. Serve with bread.
http://www.taste.com.au/recipes/5266/pistou+soup
http://www.taste.com.au/recipes/5266/pistou+soup