Vegetable Soup With Sweet Basil

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Total Time
1hr
Prep 15 mins
Cook 45 mins

Recipe courtesy Wolfgang Puck, "Wolfgang Puck's Modern French Cooking for the American Kitchen". Found on Food Network, posting for ZWT.

Ingredients Nutrition

Directions

  1. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
  2. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
  3. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
  4. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
  5. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
  6. Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
Most Helpful

5 5

Delicious soup! Simple but it had loads of flavor. I followed the directions as written, except for the celery because the celery thief "took it all to work for snack" ! But it did not detract from the flavor. I will make this soup again - it was quickly prepared and it's great the next day. Thanks for posting - made for your 2012 Football Pool Week #4 win !