Lunchbox Guru: Provencal Vegetable Soup

Runtime: 2m 48s | Views: 984 | Comments: 0

http://elasticwaist.com -- When in June your office has the climate of a windswept tundra, you might want to reach for a cardigan and a bowl of soup. If you fill your soup with the vibrant flavors of summer -- basil, green bean, tomatoes, oh my! -- your system won't be at all confused what season it is. Let your food processor do the chopping,throw in some frozen edamame (not very Provencal, but oh-so protein-packed), and you'll be well on your way to fulfilling your daily veggie quota, not to mention shrugging off an office chill. —Sarah McColl Provencal Vegetable Soup Serves 6-8 2 tbsp. olive oil 1/2 tsp. dried herbes de Provence 2 garlic cloves 1 onion 1 large or 2 small leeks 1 celery stalk 2 carrots 4 oz. green beans 2 small zucchini 3 medium tomatoes 5 oz. frozen edamame 5 oz. frozen peas 7 cups water for the pistou 2 garlic cloves 1/2 cup basil leaves (packed) 4 tbsp. grated Parmesan cheese 4 tbsp. olive oil First, prep all your veggies: wash and dry everything (pay special attention to those dirty leeks), and peel your carrots and onion. Throw your onion and leeks in your food processor and pulse until finely chopped. In a large soup pot, heat the two tablespoons of olive oil over moderate heat. When the oil is hot, add the chopped onion and leeks and saute until the onion softens. Next, chop the celery, carrot and garlic. Add to the pot and saute for about 10 minutes. Meanwhile, chop the potatoes and green beans. Add them to the pot along with the water, herbes de Provence, salt, and pepper. Bring to a boil and skim off the foam that rises to the top. Then reduce heat and let the soup simmer for about another 10 minutes. Turn back to the food processor and chop the zucchini. Gently pulse the tomatoes -- you don't want to decimate them. Add them to the soup and simmer for another 10 minutes. Add the peas and edamame and simmer for another 10 minutes or until all the vegetables are tender. Taste for seasoning, adding more salt and pepper to suit your tastes. Serve each bowl with a spoonful of pistou stirred in. to make the pistou: Put the garlic, basil, and Parmesan in the food processor and blitz. Scrap down the sides. Then, with the machine running, pour in the olive oil to form a paste.

Login to Rate Recipe	Add To Favorites	Login to Write Comments Write Comments
Login to Rate Recipe	Flag This Recipe

Related Recipes Books

Other Interesting Recipes

Famous-Barr's French Onion Soup

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy!

Makes: 16 servings or 4 quarts

5 pounds onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour such as Wondra
Caramel coloring or Kitchen Bouquet (optional)
2 teaspoons salt
French baguettes (optional)
Swiss cheese or gruyere cheese

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)

Stir in pepper, paprika and bay leaf; saut

Comment on this Recipe

Please help keep this site FUN, CLEAR, and REAL.
Flag this Recipe : Feature This Recipe!! : Notify Inappropriate

Recipe's Video Info

Rating (0 Votes) Not yet rated

Added on: 10-11-2007
From: anonymous (Send PM)