The basil, garlic, and freshly grated Parmesan cheese in this Potato Pistou are ground together to form a paste, then stirred into the soup before serving time. This makes a rich and flavorful soup.
2 cups onions, chopped
4 boiling potatoes, peeled, diced
4 tomatoes, peeled, seeded, chopped
3/4 cup green beans, trimmed, cut into 1 1/2-inch pieces
2 medium zucchini, sliced
1 cup tomatoes, crushed
1/4 teaspoon each ingredient: pepper, marjoram, saffron threads
1-1/2 cups, firmly packed, basil leaves
5 cloves garlic
1/4 cup Parmesan cheese, fresh-grated
Pour 2 quarts water into soup pot; simmer onions and potatoes 35 minutes. Add tomatoes, green beans, zucchini, crushed tomatoes, pepper, and marjoram.
Soak saffron in 1 tablespoon hot water for 5 minutes; drain and spoon flavored liquid into soup. Simmer 20 minutes.
Puree vegetables, then return them to clean pot. Bring soup to boil; reduce heat to simmer. While soup is simmering, puree basil, garlic, and cheese in food processor fitted with steel blade. Blend the paste into soup.
Ladle soup into individual bowls and serve hot.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 163; Total Fat: 2g; Saturated Fat: 0.9mg; Cholesterol: 3mg; Sodium: 166mg; Potassium: 924mg;
Milk: 0, Vegetables: 3.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0.5
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