Soup of Pistou with Basil Oil
Makes 8 servings
INGREDIENTS
SOUP
2 tablespoons olive oil
2 cups thinly sliced leek (1 whole)
1 cup carrot (1 whole), diced
1 cup celery, diced
1 large yellow squash, trimmed and cubed 1/2 cup green beans, diced
1/2 cup tomatoes, seeded and diced 6 cups chicken stock, heated
1 tablespoon garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground white pepper juice from 1/2 medium lemon
PISTOU SAUCE
2/3 cup olive oil 1/2 cup basil leaves 4 cloves garlic
2 medium tomatoes, peeled and seeded
BASIL OIL
1/2 cup olive oil
12 leaves fresh basil
8 slices country bread
METHOD
1In a large heavy
2Meanwhile, prepare the pistou sauce: Place blender on base. Add all the ingredients for pistou sauce. Secure the lid. Press the puree function. Puree untill smooth. Pour into the finished soup and correct seasoning to taste.
Soup of Pistou
with Basil Oil (cont.)
3Prepare the basil oil: Place the food processor on the base with the chopping blade attached. Place the basil and oil in food processor. Lock on the lid. Press the puree button.
4Brush one side of each slice of bread with a little of the basil oil and arrange on a baking tray. Watching carefully so that the bread does not burn, toast in the oven.
5Ladle the soup into 8 heated bowls and serve with the toasted bread. Pass the remaining basil oil. Serve immediately.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
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