SOUP Soupe au Pistou
Prep
Cook
Total
Yield 8-10 servings
One of my favorite soups to make, you can play around and use any vegetables that you have on hand. I love throwing in butter (lima) beans because they offer a slightly different texture to the soup and also taste pretty meaty. The pistou that gets added on top after the soup is served is by far the reason why this soup is always such a huge hit! Bon appetit!!
Ingredients
1 Tbsp olive oil
4 stalks celery, diced
3 carrots, diced
4 cloves garlic, minced
1 zucchini, diced & divided
1 yellow squash, diced & divided
1 quart vegetable stock (or chicken broth)
1 bunch asparagus, diced
2 cups green beans (about 1 lb) or sugar snap peas (1 lb), diced
1 bag frozen lima beans (or any bean you prefer)
For the Pistou
1 bunch basil (2 unpacked cups)
½ bunch cilantro, rinsed and roughly chopped
1 pinch red pepper flakes
1 lemon, zested and juiced
2 cloves garlic
2 Tbsp olive oil
1-2 tsp salt (to taste)
2 Tbsp tomato paste
Instructions
For the Soup
- Add yellow onion, celery, carrots, and garlic to a soup pot with olive oil and saute over medium heat.
- Once softened, add half of the zucchini and yellow squash. Cook for five more minutes.
- Add broth, stir and bring to a boil, then reduce to a simmer.
- Cook for 20 minutes.
- Add the rest of the squash, asparagus, green beans and lima beans and cook for 15-20 minutes more.
- Serve hot topped with pistou and parmesan if desired.
For the Pistou
- In a blender or food processor, combine all of the ingredients except for the tomato paste. (Reserve a few Tablespoons to add to room temperature butter for a delicious compound butter.)
- Add tomato paste and puree until smooth, Use as a topping for the soup.
Notes
Adding half the squash and the quick-cooking vegetables at the end helps layer the texture and creates a soup that is both cooking down and has a slight crunch. Plus it keeps the colors vibrant, which is fun and enticing for young eaters!
Courses Soup
Cuisine French
Recipe by Vie at https://getvie.com/uva/