Vegetable Soup with Sweet Basil

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Yield:

Ingredients:


2 sm	leeks, white part only
1 lrg	potato peeled
1 sm	onion
2	celery stalks
1 med	zucchini
12	green beans
2 med	carrots peeled
120 ml	olive oil
60 ml	water
2.3 l	Chicken Stock II (see recipe)
	(or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6	ripe tomatoes peeled, seeded
4 med	garlic cloves
30	fresh basil leaves washed, dried
	Salt to taste
1/2 tsp	freshly-ground blak pepper

Method:

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.

In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, over medium-low heat, until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again.

Season to taste with salt and pepper. Serve hot or cold from a tureen or in individual bowls.

This recipe yields 6 servings.

Comments: The distinctive flavor of this Provencal soup can only be achieved with fresh tomatoes and fresh basil added at the last moment.

Wine recommendation: We generally do not serve wine with this soup.

Rating: 0

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