Provençal Vegetable Soup (Soupe au Pistou) Recipe. Easy, Fast and Cheap.
Provençal Vegetable Soup (Soupe au Pistou). Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Provençal Vegetable Soup (Soupe au Pistou). It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
Ingredients
Prepare your culinary canvas with the following essentials for Provençal Vegetable Soup (Soupe au Pistou):
- 1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
- 1 celery rib, cut into 1/2-inch pieces
- 1 large carrot, cut into 1/2-inch pieces
- 1 garlic clove, finely chopped
- 1 large thyme sprig
- 2 tablespoons extra-virgin olive oil
- 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
- 1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
- 8 cups water
- 2 cups thawed frozen edamame (fresh soybeans)
- 1/2 pound zucchini, cut into 1/2-inch pieces
- 1/4 pound green beans, trimmed and cut into 1-inch pieces
- 3/4 cup medium pasta shells
- 1 small tomato
- 1 cup packed basil leaves
- 1/2 cup packed flat-leaf parsley leaves
- 2 garlic cloves, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 cup coarsely grated Gruyère (3 ounces)
- Accompaniment: grilled baguette slices brushed with olive oil
Preparation
Let’s dive into the culinary symphony of Provençal Vegetable Soup (Soupe au Pistou) with these simple steps:
Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
Benefits of Provençal Vegetable Soup (Soupe au Pistou)
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Provençal Vegetable Soup (Soupe au Pistou) boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Provençal Vegetable Soup (Soupe au Pistou) is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Provençal Vegetable Soup (Soupe au Pistou) is a breeze for all skill levels.
Cooking Provençal Vegetable Soup (Soupe au Pistou) in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Provençal Vegetable Soup (Soupe au Pistou) in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Provençal Vegetable Soup (Soupe au Pistou) cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Provençal Vegetable Soup (Soupe au Pistou) with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Cooking Provençal Vegetable Soup (Soupe au Pistou) in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Provençal Vegetable Soup (Soupe au Pistou) in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Provençal Vegetable Soup (Soupe au Pistou) to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Provençal Vegetable Soup (Soupe au Pistou) every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Provençal Vegetable Soup (Soupe au Pistou) cooked to slow-cooked perfection!
Conclusion about Provençal Vegetable Soup (Soupe au Pistou)
As we conclude our culinary exploration with Provençal Vegetable Soup (Soupe au Pistou), let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Provençal Vegetable Soup (Soupe au Pistou) Recipe.