Low-Fat Soupe Au Pistou

* Exported from MasterCook *

Low-Fat Soupe Au Pistou

Recipe By : World Wide Recipe A Day
Serving Size : 1 Preparation Time :0:00
Categories : Chowder, Soups & Stews French
World Wide Recipe A Day

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE SOUP***
1 tablespoon olive oil
2 medium onions -- cut into 1/2" dice
2 medium carrots -- cut into 1/2" dice
2 medium zucchini -- (courgettes), cut
-- into 1/2" dice
1/4 pound green beans -- (haricots), cut into
-- 1" pieces
3 medium tomatoes -- peeled seeded and
-- cut into 1/2" dice
8 garlic cloves -- finely chopped
1/2 pound potatoes -- cut into 1/2" dice
3 cups low-fat chicken broth -- vegetable broth or
-- water
1 cup chick peas -- (garbanzos), or
-- canned bean of your
-- choice rinsed and
-- drained
salt and freshly ground black pepper -- to taste
***FOR THE PISTOU***
1 cup packed fresh basil leaves
1 tablespoon olive oil
2 cloves garlic -- finely chopped
1/2 cup low-fat chicken broth -- vegetable broth or
-- water
salt and freshly ground black pepper -- to taste
***FOR THE GARNISH***
2 tablespoons grated parmesan cheese

Begin by making the soup. Heat the olive oil in a large soup pot over moderate
heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not
brown. Add the remaining ingredients and bring to a boil. Cover, reduce the h
eat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the
pistou, combine all ingredients in a blender or food processor and puree until
smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons
(30 ml) of pistou and one (15 ml) of grated cheese. Serves 4 to 6.

Sent: Monday, August 03, 1998 6:34 PM Subject: Soups&Salads - Soupe au Pistou -
August 4, 1998

Notes: Today's "Elegant but Light" recipe is a reduced-fat version of a French
classic. You can add the pistou (kind of the French version of pesto) to your
favorite vegetable soup, and you can even use it to dress up a canned minestron
e, some of which are very good. Or you can start from scratch, as we have done
here. You can also make this recipe vegetarian by substituting vegetable brot
h or water for the chicken stock. Served with thick slices of toasted garlic b
read, this dish is a meal in itself.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/11/98

Sent to me by TheChef@wwrecipes.com


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