Rating: 3.1 stars
1 Ratings
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This traditional Proven;al dish gets much of its flavor from the vegetables, which can be as varied as you please. Covering the pistou with a layer of olive oil and refrigerating until just before serving prevents discoloration.

Martha Stewart Living, November 2000, Unknown origin

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Yield:
Serves 6
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Ingredients

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Directions

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  • Heat a medium stockpot over medium heat, and add olive oil. Add garlic, onions, and chard stems (not leaves); saute until translucent, about 5 minutes. Add squash and carrot; cook 1 minute more. Add 7 cups water, and cook 8 to 10 minutes. Add zucchini and beans; cook until vegetables are tender, about 10 minutes. Stir in chard leaves, salt, and pepper; cook 1 minute more.

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  • Make the pistou: Combine sorrel, walnuts, garlic, and Parmesan in the bowl of a food processor, and pulse until finely chopped. With motor running, drizzle in 1/4 cup, plus 2 tablespoons olive oil, and process until smooth. Add lemon juice, salt, and pepper. Spoon pistou into a small bowl, and top with remaining 2 tablespoons olive oil; refrigerate until ready to use. Stir in olive oil just before serving. To serve, ladle hot soup into bowls; top each with a spoonful of pistou. Serve.

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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/14/2008
This soup was GREAT