Provencal Soup with Pistou

Provencal Soup with Pistou Recipe | Vegetarian French Cuisine

Region / culture: France | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegetarian diet

Introduction

Provencal Soup with Pistou is a delicious and hearty vegetable soup that originates from the Provence region of France. This soup is packed with fresh vegetables and topped with a flavorful pistou sauce, making it a perfect dish for a cozy night in.

History

Provencal Soup with Pistou has its roots in traditional French cuisine, specifically in the Provence region. The word "pistou" comes from the Provençal word "pistà," which means "to pound" or "to crush." The pistou sauce is similar to pesto, but without the pine nuts and cheese, making it a lighter and fresher alternative.

Ingredients

1.5 tbsp olive oil
1.5 lb (680 g) new potatoes, cut into 0.5 inch cubes
1 lb (454 g) carrots, cut on the diagonal into 0.25 inch-thick slices
1 cup diced celery
1 bouquet garni
pinch of saffron threads, crushed (optional)
0.5 lb (227 g) green beans, cut into 1 inch pieces
1 lb (454 g) zucchini, cut into 0.5 inch cubes
1 cup uncooked macaroni shells
0.25 cup chopped fresh flat-leaf parsley

Pistou

0.5 cup hazelnuts
2 cloves garlic
3 cup lightly packed fresh basil or flat-leaf parsley
1 small tomato, peeled, seeded and chopped
0.5 tbsp olive oil

How to prepare

In a large soup pot, heat 1 tbsp of oil over medium heat.
Add potatoes, carrots, and celery and cook, stirring, for about 5 minutes.
Add 8 cups of water, bouquet garni, and saffron if using.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add green beans and continue to cook until vegetables are almost tender, about 25 minutes.
Add zucchini and macaroni and simmer until the pasta is tender, an additional 10 minutes.
Season with salt and pepper to taste, stir in parsley, and drizzle with the remaining 0.5 tbsp of oil.
Remove from heat, cover, and keep warm.

Pistou

In a small skillet, toast hazelnuts over medium-high heat, stirring often, for 5 minutes.
While nuts are still warm, place them in a folded tea towel and rub vigorously to remove skins.
Transfer nuts to a food processor, add garlic, and process until finely chopped.
Add basil or parsley and tomato, and process, scraping down the work bowl as necessary, until the mixture forms a smooth paste (add water to thin as necessary).
Transfer to a small bowl, add salt and pepper, and stir in 0.5 tbsp of oil.
Ladle soup into shallow soup bowls or transfer to a serving dish.
Stir in pistou or pass separately for guests to stir in the desired amount themselves.

Variations

Add cooked chicken or white beans for extra protein.
Use different vegetables such as bell peppers, eggplant, or spinach.
Swap out the hazelnuts in the pistou sauce for almonds or pine nuts.

Cooking Tips & Tricks

Be sure to cut your vegetables into uniform sizes to ensure even cooking.

- Toasting the hazelnuts for the pistou sauce adds a depth of flavor, so don't skip this step.

- Adjust the amount of garlic in the pistou sauce to suit your taste preferences.

- Feel free to customize the vegetables in the soup based on what you have on hand or what is in season.

Serving Suggestions

Serve the Provencal Soup with Pistou with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Toasting the hazelnuts for the pistou sauce adds a depth of flavor.

Ingredient Substitutions

You can use any type of pasta in place of macaroni shells.

- Substitute basil for parsley in the pistou sauce for a different flavor profile.

Make Ahead Tips

The soup can be made ahead of time and reheated before serving. The pistou sauce can also be made in advance and stored in the refrigerator.

Presentation Ideas

Serve the Provencal Soup with Pistou in shallow soup bowls and drizzle the pistou sauce on top for a beautiful presentation.

Pairing Recommendations

Pair this soup with a light and crisp white wine such as a Sauvignon Blanc or a Rosé.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Provencal Soup with Pistou contains approximately 250 calories.

Carbohydrates

The main part of the Provencal Soup with Pistou contains approximately 35 grams of carbohydrates per serving.

Fats

The main part of the Provencal Soup with Pistou contains approximately 10 grams of fats per serving.

Proteins

The main part of the Provencal Soup with Pistou contains approximately 5 grams of proteins per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium from the variety of vegetables used.

Alergens

This recipe contains hazelnuts, which are a common allergen. Be sure to check for any nut allergies before serving.

Summary

Provencal Soup with Pistou is a nutritious and well-balanced meal, providing a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Provencal Soup with Pistou is a flavorful and nutritious dish that is perfect for a cozy night in. Packed with fresh vegetables and topped with a vibrant pistou sauce, this soup is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in Provence, France, and I was wandering through a bustling market in search of fresh ingredients for dinner. The vibrant colors of the fruits and vegetables, the scent of herbs and spices wafting through the air, it was a feast for the senses.

As I browsed the various stalls, a friendly elderly woman caught my eye. She had a weathered face, lined with years of laughter and wisdom, and she was busy preparing a large pot of soup. Intrigued, I approached her and asked what she was making. She smiled warmly and replied, "Provencal Soup with Pistou."

I watched in awe as she deftly chopped vegetables, stirred the pot, and added a handful of fresh herbs. The aromas that filled the air were mouthwatering, and I knew I had to learn how to make this soup. I asked the woman if she would be willing to share her recipe with me, and she graciously agreed.

We spent the rest of the afternoon together, as she guided me through each step of the recipe. She explained the importance of using fresh, local ingredients and how the flavors of Provence were reflected in every spoonful of the soup. I listened intently, taking notes and committing each detail to memory.

As the soup simmered on the stove, the woman showed me how to make the pistou – a fragrant basil and garlic paste that would be swirled into the soup just before serving. The combination of flavors was unlike anything I had ever tasted, and I knew that this recipe would become a staple in my own kitchen.

After the soup was finished, we sat down to enjoy a bowl together. The warmth of the sun on my face, the laughter of the market around us, it was a moment I would never forget. The woman smiled at me and said, "Now you have the recipe for Provencal Soup with Pistou, a taste of Provence that you can share with your loved ones."

I returned home with a heart full of gratitude and a notebook full of scribbled notes. Over the years, I have perfected the recipe, adding my own twists and touches to make it truly my own. Each time I make it, I am transported back to that sunny day in Provence, learning from a wise and generous woman who passed on her love of cooking to me.

Now, as I stand in my own kitchen, chopping vegetables and stirring the pot, I can't help but smile as the familiar aromas of Provencal Soup with Pistou fill the air. The memories of that day in the market, the flavors of France in every bite, it is a reminder of the power of food to connect us to the past and create new memories for the future.

And so, as I ladle out bowls of steaming soup for my family and friends, I share not just a recipe, but a story – a story of discovery, of learning, and of the joy that comes from creating something delicious with love and care. And I hope that with each spoonful, they too will be transported to the sun-drenched fields of Provence, where the flavors are as vibrant as the memories that will last a lifetime.