Recipe courtesy Wolfgang Puck, "Wolfgang Puck's Modern French Cooking for the American Kitchen". Found on Food Network, posting for ZWT.
My Private Note
Units: US | Metric
- 2 small leeks, white part only
- 1 large potato, peeled
- 1 small onion
- 2 stalk celery
- 1 medium zucchini
- 12 green beans
- 2 medium carrots, peeled
- 88.74 ml olive oil
- 44.37 ml water
- 1892.5 ml chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
- 6 ripe tomatoes, peeled and seeded
- 4 medium garlic cloves
- 30 fresh basil leaves, washed and dried
- 2.46 ml fresh ground black pepper
- 1Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- 2In 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.
- 3Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- 4Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- 5Stir 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.
- 6Cook'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.
Browse Our Top Vegetable Recipes
Nutritional Facts for Vegetable Soup With Sweet Basil
Serving Size: 1 (648 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 350.2
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 3.0 g
- Cholesterol 9.6 mg
- Sodium 502.7 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 5.1 g
- Sugars 12.8 g
- Protein 12.0 g