How To make Soup Au Pistou
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed 1 oz Sorted uncooked great
-northern beans, rinsed 2 qt Water
1/2 c Each diced onion and sliced
-celery 6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced 3/4 c Each sliced carrots and
-zucchini 1/2 c Diagonally sliced green
-beans 2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows) PISTOU: 1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese
SOUP: SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add macaroni, stir, and cook for about 5 minutes. PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese. TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately. Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
How To make Soup Au Pistou's Videos
Soup au Pistou
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
Soup au Pistou
4 potatoes
2 leeks white and light green part only
8 oz. fresh green beans
1 onion
4 T. olive oil
4 carrots
4 stalks celery
4 zucchini
1 t. salt and ½ t. pepper
2 C. chopped canned tomatoes
4 C. chicken or vegetable stock
2 C. canned white beans drained and rinsed
Chop onions and leeks into small pieces of equal size
Warm olive oil in a large stock pot over medium low heat
Sweat the onions and leeks for 10 minutes until onions are translucent and leeks are tender
Chop zucchini, carrots and celery into quarter inch pieces, cut the green beans into pea sized pieces
Add to the onions along with salt and pepper
Cover and sweat down for 15 minutes
Add tomatoes and chicken stock; cover and simmer for 30 minutes
Add the white beans and simmer for 10 minutes
For the Pesto:
1 C. loose packed fresh basil leaves
½ C. olive oil
2 cloves garlic
2 T. pine nuts
¼ C. parmesan cheese
Pulse blend the basil, garlic parmesan, pine nuts and ¼ C. olive oil
Drizzle more olive oil as needed while pulse blending until you have a soft paste
Stir pesto into the soup and serve with extra grated parmesan or put the pesto in a bowl and have everyone add their own.
How to Make a Pistou Sauce - Pistou Sauce Recipe
Click to learn how to make a Pistou sauce recipe condiment. Pistou, which is a mixture of crushed basil, garlic and olive oil. Not to be confused with pesto!
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Pistou Sauce ingredients: 0:32
Pistou Sauce method: 0:41
Print the Pistou Sauce full recipe:
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#whatospistou
Chat 'n Dish: Soup au Pistou
Hearty vegetable soup with fresh pesto sauce served all winter long in the South of France.
Making a Vegan Pistou Soup with Chef Raymond Blanc | Le Chameau X Le Manoir Aux Quat'saisons
Chef Raymond Blanc talks us through his vegan pistou soup recipe using the freshly picked ingredients from the gardens at Le Manoir
Created by celebrated chef Raymond Blanc OBE, Le Manoir aux Quat'Saisons is one of the country's most cherished manor house hotels. We received two Michelin stars in 1984, the first year of our opening, and, remarkably, have held them ever since.
Surrounded by lawns, flower borders and orchards, our setting is postcard-perfect. But beyond the eye-catching displays are vegetable and herb gardens that provide the kitchen—and the acclaimed Raymond Blanc Cookery School—with ultra-fresh, organic produce. They guarantee our restaurant remains at the cutting edge of culinary excellence.
Read more:
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Les ingrédients de la soupe au pistou
023/101 #design1o1
For this homework I decided to make soupe au pistou. It's a provençale recipe. It is mine, adapted from my ashkenazi grandmother's who herself adapted it from her provençale mother in law's.
I like the fact that our culinary transmission is approximative, because 1/ whatever I do it will never be as good as, so I don't even want to try, I rather adapt 2/ I like to improvise when it comes to cooking 3/ coming from a bits-and-bobs background is something important to me, so it's only normal that it reflects in what I do today.
I was meaning to make gifs but I had too many of them and I couldn't put them all on tumblr in one go, so instead of making several posts I decided to make a little video.
For next time I'll know. Either there are very few steps and I can make gifs in sets of 4 images for each ingredient / thing I want to animate, 8 images for one gif -OR- I have to make many more images for each thing and step, and make a proper video.
French Pesto Soup (Soupe au Pistou). Full recipe at iamtaradawn.com! ????