Vegetable Soup With Sweet Basil

Recipe Ingredients

2		Leeks, white part only (small)
1		Potato - peeled (large)
1		Onion (small)
2		Celery stalks
1		Zucchini (medium)
12		Green beans
2		Carrots - peeled (medium)
6 tablespoons	90ml	Olive oil
3 tablespoons	45ml	Water
1/2		Chicken Stock II - (see recipe)
		= (or 1/2 gallon water, 4 bouillon cubes,
		A pinch of thyme, and 1/2 bay leaf)
6		Ripe tomatoes - peeled, seeded
4		Garlic cloves (medium)
30		Fresh basil leaves - washed, dried
		Salt - to taste
1/2 teaspoon	2.5ml	Freshly-ground blak pepper

Recipe Instructions

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.

In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, over medium-low heat, until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again.

Season to taste with salt and pepper. Serve hot or cold from a tureen or in individual bowls.

This recipe yields 6 servings.

Nutrition per serving: Calories 301; Fat 19g; Carbohydrates 23g; Cholesterol 0mg; Sodium 273mg; Protein 12g; Fiber 5g; Calories from Fat 57%; Calories from Carbs 31%.

Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.