We have had some really unpredictable weather in Georgia this month. It seems like it goes from 85 degrees one day to 50's the next. On the day that I planned soup, it was a cool, rainy Sunday afternoon and soup just sounded like a perfect Fall meal for a dreary day. Two days later when I was scheduled to make the soup, it was a sunny day in the mid 80's - not really soup weather. I decided to go ahead with my plan for soup since I had already bought all of the ingredients, knowing it was less than ideal soup weather. Soupe au Pistou For the Pistou 4 cups fresh basil 1 cup Parmesan cheese 1/4 cup extra virgin olive oil 1 teaspoon kosher salt 2 cloves garlic 1 plum tomato Process all ingredients in a food processor. For the soupe 1/4 cup extra virgin olive oil 1 ounce pancetta, minced 5 cloves garlic, chopped 3 medium carrots, peeled and sliced 2 celery ribs, sliced 1 yellow onion, chopped 1/2 medium zucchini, chopped 1/4 head savoy cabbage, thinly shredded 8 cups chicken stock 7 whole tomatoes canned, chopped 1/3 cup broken spaghetti 15ounce can cannelini beans Heat oil in saucepan. Add pancetta and cook 2 minutes. Add garlic, carrots, celery and onions. Cook covered 12-15 minutes.
This soup was a hit. The pistou really gives it nice depth and flavor. When the weather turn cold, curl up with a warm bowl of Soupe au Pistou. It's delicious.
Ciao!
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February 2021
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