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Southern French Vegetable Soupsoups, french ----THE SOUP---- 1/4 cup extra virgin olive oil 2 leeks; washed, white and tender 1 large onion; coarsely chopped 3 medium carrots; chopped 1 cup dried white beans; (navy or canellini), soak 4 medium zucchini; cut into 1/4-inch slices 2 quart chicken or vegetable broth 1 or water 1 bouquet garni* 1 cup miniature dried macaroni; ditalini or other small p 1/2 lb green beans; preferably small french t 1 salt and pepper to taste 1 slices of french bread; toasted ----THE PISTOU---- 8 garlic cloves; peeled 2 large bunches fresh basil; stems removed, 2 cups tig 2 teaspoon coarse salt 2 cup parmesan cheese; finely grated 2 medium tomatoes; peeled, seeded, and coars 1 1/2 cup extra virgin olive oil *A bouquet garni is a small bundle of herbs that are tied with a string or placed in cheesecloth so the herbs do not fall apart or float around in the soup. A traditional bouquet garni contains only thyme, parsley, and bay leaves. It is best made with fresh herbs and tied in a bundle with a short piece of string. Use about 8-10 thyme sprigs, 1 large bunch of parsley, 1 bay leaf. If you don't have fresh thyme use 1 tsp. dried thyme. To make the soup base, heat the olive oil in a 4-quart pot over medium heat. Add leeks, onion, and carrots. Stir until the leeks and onion turn translucent about 10 minutes. Add beans, zucchini broth, and bouquet garni. Bring the soup to a boil, then simmer on low heat for about 5 minutes, and add the pasta and green beans. Continue simmering for about 10 minutes until the vegetables and macaroni have softened. Don't season the soup until you've added the pistou, which is very salty. If you're not serving the soup right away, chill it as quickly as you can so the vegetables don't overcook. PISTOU: Put the tomatoes and then the rest of the ingredients except the olive oil in the blender. (The tomatoes go in first to provide liquid to get the mixture moving around.) Blend at high speed for about 1 minute, until the mixture turns into a paste. Transfer the pistou to a mixing bowl and stir in the olive oil. (The olive oil must be added by hand, or it will turn bitter.) At the Last Minute: To serve, whisk half of the pistou into the hot soup, then season with salt if needed and pepper. Immediately ladle the soup into hot bowls. Serve the French bread toasts in a basket. Pass the remaining pistou at the table in a bowl and let guests help themselves. Source: Splendid Soups by James Peterson. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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