Sunday, October 23, 2011


This week as Sharon and I continue our adventures in cooking with recipes from The Essential New York Times Cook Book, we chose the soup chapter.  I chose the Winter Borscht and Sharon chose this pistou soup. My soup wasn't bad however I don't consider it blog worthy. This soup that Sharon made was really, really good. It is a sort of French minestrone but better than any minestrone I have ever had.

Try it, you will love it!

The vegetables are simmered together until tender and the beans and spaghetti are added at the end. Sharon used angel hair pasta and I thought that was a great choice.

                                                                      Pistou Soup                       
1 tablespoon vegetable oil
1 small onion, cut into small dice
1 large carrot, peeled and cut into small dice
1 turnip, peeled and cut into small dice
4 cups water
2 cups chicken broth
1 tablespoon salt, or more to taste
2 large white potatoes, peeled and cut into small dice
1 large leek, white and pale green parts only, cut into small dice and washed well
1 small zucchini, cut into small dice
2 small handfuls green beans cut into 1-inch pieces (about ¾ cup)
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped basil
2 large cloves garlic, minced
2 large tomatoes, peeled cored, seeded and chopped
1 tablespoon olive oil
½ cup drained canned flageolets or other white beans
1 handful thin spaghetti (about 3 ounces) broken into thirds
Freshly ground white pepper
1.)   Heat the oil in a large saucepan over medium heat.  Add the onion and cook for 3 minutes.  Add the carrot and turnip and cook for 1 minute.  Stir in the water and chicken broth and bring to a boil. Reduce to a simmer and cook for 10 minutes.

2.)    Add the salt, potatoes, leek, zucchini, and green beans.  Simmer for 20 minutes, skimming the foam from the surface as necessary.

3.)    While the soup simmers, combine the parsley and basil in a medium bowl.  Stir in the garlic, tomatoes, and olive oil.  Set aside.

4.)    Stir the beans and spaghetti into the soup.  Simmer for 8 minutes.

5.)    Stir the tomato mixture into the soup, season with salt, if needed, and pepper and simmer for 2 minutes longer.  Serve hot or at room temperature, not chilled.
Cook’s note:  I substituted cilantro for parsley
Serves 6 as a main course, 8 as a first course

Recipe from The Essential New York Times Cook Book 

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