American Recipes
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| Ingredients |
| 1 |
Garlic, minced |
2 |
| 2 |
Leeks , white and pale green parts only,well rinsed to remove grits, chopped |
6 cloves |
| 3 |
Carrots, peeled and cut into 1/2 - inch dice |
2 |
| 4 |
Celery, cut into 1/2 - inch dice |
2 stalks |
| 5 |
Green beans, cut into 1/2 - inch dice |
12 |
| 6 |
Tomato , seeded and cut into 1/2 - inch dice |
1 |
| 7 |
Salt |
to taste |
| 8 |
Pepper powder |
1 teaspoon |
| 8 |
Pepper powder |
1 teaspoon |
| 9 |
Fresh thyme |
4 sprigs |
| 10 |
Parsley |
4 sprigs |
| 11 |
Vegetable or chicken stock |
6 cups |
| 12 |
Olive oil |
4 tablespoons |
| For pistou - |
| 13 |
Garlic, peeled |
6 cloves |
| 14 |
Tomatoes, peeled, seeded and chopped |
6 |
| 15 |
Extra virgin olive oil |
6 tablespoons |
| 16 |
Basil leaves , washed and patted dry |
25 |
| For goat cheese croutons - |
| 17 |
French bread , about 1/2 - inch thick slices |
8 |
| 18 |
Creamy goat cheese |
8 ounce |
| 19 |
Olive oil |
2 tablespoons |
| Method |
Heat 4 tablespoons of oil in a large pan. Add the leeks and saute it for 3
mins, until translucent. Now add garlic and stir for 1 min. Add carrots and
celery and stir for 5 mins. Now pour the stock, bring to a boil, cover and
simmer for 20 mins. Add salt and pepper.
Now tie the whole peppercorns, thyme and parsley in a square of cheese -
cloth with a string and add it into the soup pan. Now add beans, zucchini
summer squash and tomato, continue simmering for 30 mins, until the
vegetables are tender.
Pistou - Add all the ingredients of pistou and blend until thickens.
For goat cheese croutons - Brush the bread slices with olive oil, arrange them on a baki-
ng sheet and bake it in a preheated oven at 375 degrees f, until golden
brown [12 - 15 mins]. Spread one side of each crouton with goat cheese
and put it back into the broiler until cheese becomes slightly bubbly [3
mins]. Set aside.
When the soup is ready, stir 1/3 rd of pistou into it. Ladle the soup into
soup bowls; float a crouton in the centre of each bowl. Drizzle a little
more pistou with a spoon over the croutons. Serve hot.
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| Servings - 4 |
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| Introduction
of the dish |
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Pistou is a French version of pesto. Pesto requires no cooking.
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| Served
With... |
Goat cheese croutons
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