SEARCH/SØK
MYFOODPASSION
  • Home
  • About me/Contact
  • Recipe index
    • Beans, grain and rice
    • Bread, candy
    • Cakes, brownies and desserts
    • Cookies, muffins and cupcakes
    • Chicken
    • Fish
    • Gluten free baking
    • Meat
    • Sauces and miscellaneous
    • Soup, Pasta, Pizza
    • Salad and vegetables

Vegetable soup with pistou

10/13/2014

0 Comments

 
Picture
I have a sick kid in the house. So I had to make something hearthy and comforting.
What better than a vegetable soup. Made it provencal style with a dollop of Pistou on top.
Vegetable soup with pistou
4 servings
3 tbsp olive oil
1 onion, finely chopped
2 celery stick, finely chopped
2 leeks, white part only, sliced
3 garlic cloves, crushed
2 medium potatoes, diced small
2 carrots, diced
1 courgette, halved and chopped
5.2 oz  Haricout vert
1 bayleaf
2 tbsp fresh parsley, chopped
1/4 cup risoni  (or other small pasta)
6 cups good vegetable stock
PISTOU
4 garlic cloves
a small handfull fresh basil leaves
1.7 oz finely grated parmesan cheese
1/4 cup olive oil
Make the pistou by placing garlic, a pinch salt and basilleaves in a pestle and mortel.
Smash it into a paste. Add parmesan and olive oil and mix all togheter.

Heat the oil in a large saucepan over medium heat.  Add onion, celery and leeks and cook for 5 minutes until soft. Add garlic and cook further 1-2 minutes. Add vegetable stock, potatoes, carrots, courgettes, bayleaf, parsley and haricot verts. Put the lid on and cook on medium -low heat for about 10 minutes. Add risoni or macaroni and cook further 10 minutes.
Picture
Picture
0 Comments



Leave a Reply.

    Categories

    All
    Cookbooks
    Restaurants
    Travel The World

    RSS Feed

    Instagram
    Visit myfoodpassion's profile on Pinterest.
    my healthy aperture 
</div>



</div>
		</ul>
	</div>
</div>

	        </td>
	</tr>
</table>

</div>

	  </div><!-- end container -->
	</div><!-- end main-wrap -->
</div>
	<div id=
    my foodgawker gallery