Summer Soup au Pistou

We grow so many wonderful vegetables in our garden and we often times make a French Summer Soup. The soup is filled with the goodness of the fresh garden vegetables and yet is light enough for the summer heat. The Pistou that I will be adding to the soup today is similar to a pesto and will be served with the soup and on the side to be passed and used to dip the crusty French bread. The Pistou along with the Summer Soup comes from the Provence region of France.

Summer Soup au Pistou

Summer Soup au Pistou

Miz Helen's Kitchen

Ingredients For The Pistou

6 medium garlic cloves, peeled

6 ripe tomatoes, peeled, seeded and chopped

4 to 6 tablespoons extra virgin olive oil

25 to 30 fresh basil leaves

Ingredients For The Soup

1 ripe tomato, peeled, seeded and chopped

2 yellow summer squash, cut into 1/2 inch dice

2 small zucchini, cut into 1/2 inch dice

10 fresh green beans, trimmed and cut into 1/2 inch pieces

2 stalks celery, cut into 1/2 in dice

2 medium carrots, peeled and cut into 1/2 inch dice

3 leeks with light green and white parts, washed and cut into 1/2 inch dice or

1 bunch of green onions, with the tops, chopped

4 garlic cloves, minced

1 teaspoon salt or to taste

1 teaspoon pepper or to taste

1 tablespoon thyme or 4 small sprigs of thyme

1 tablespoon parsley or 4 small sprigs of parsley

8 cups chicken stock

Directions

The Pistou

Place the garlic and tomatoes in the food processor with about 3 tablespoons olive oil

Begin processing and with the machine running, add the basil leaves

Continuing to process stream enough olive oil into the mix to make a nice fluid paste.

Serve with crusty french bread and pass the Pistou as dipping sauce for the bread

Directions

The Soup

In a heavy sauce pan heat the olive oil and saute the leeks until translucent

Add the garlic and saute about 1 minute

Add the carrots and celery and continue to cook until the vegetables are just beginning to turn brown.

Pour the chicken stock in the sauce pan, bring the mixture to a boil and then reduce the heat.

Add the green beans,zucchini, summer squash and tomato.

Add all the seasons and cook on low for 30 minutes until all the vegetables are tender.

When the soup is ready, add 1/3 of the Pistou into the soup and mix well

Adjust the seasons if necessary.

Serve with Crusty french bread and pass the Pistou as dipping sauce for the bread

Print Recipe

Begin With A Nice Basket Of Fresh Garden Vegetables

Saute The Leeks, Carrots and Celery

Add The Remainder Of The Vegetables and Broth

Make The Pistou

Part For The Soup

Part For Dipping With Crusty French Bread

Serve The Soup With  The Pistou On The Side

Enjoy!

This soup is great hot or cold and although it is a summer soup it is really delicious all year round and is one of our family favorites. Hope you are having some wonderful summer vegetables from your garden or a farmers market, there is nothing like the fresh flavor. Have a wonderful week and come back to see me real soon!
Peace and Joy
Miz Helen
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