Soup Provencale

Recipe Ingredients

2		Leeks or white onions - peeled and diced
4		Garlic cloves - minced
4		Carrots - peeled and diced
2		Parsnips - peeled and diced
1		Turnip - peeled and diced
1		Potato - peeled and diced
3 tablespoons	45ml	Olive oil
3		Chicken broth or water
3 tablespoons	45ml	Lea & perrins worcestershire sauce
1/2 cup	118ml	Tomato puree
3/4 cup	177ml	Roasted red peppers - pureed
		(or 1/2 cup more tomato puree)
1		Zucchini - diced (medium)
1 tablespoon	15ml	Chopped fresh basil
		(or 1 teaspoon crumbled dry basil)
1 tablespoon	15ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Coarsely ground pepper
1/2 cup	118ml	Broken fine pasta or spaghettini
1		Roasted red pepper spread - see * note

Recipe Instructions

* Note: See the "Roasted Red Pepper Spread" recipe which is included in this collection.

Prepare vegetables as directed. Heat oil in deep 4- to 5-quart soup pot; add vegetables and turn to cook until leek and garlic are transparent, vegetables glazed and just beginning to turn golden. Add chicken broth (or water) and Worcestershire sauce.

Bring to boil and cook 20 minutes, skimming foam from top with a slotted spoon. Add tomato puree and roasted red pepper puree if available. Cook 30 minutes longer. (This can be done ahead.)

Before serving, add diced zucchini, basil, parsley, salt, and coarsely ground pepper. Cook 10 minutes. Add broken fine pasta or spaghettini, and cook 5 minutes longer.

Serve with toasted French bread and Roasted Red Pepper Spread. This recipe provides about 8 servings.

Source:
A RECIPE COLLECTION FROM LEA & PERRINS by Lea & Perrins

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