Wolfgang Puck BBLFP001 Soup of Pistou with Basil Oil cont, Ingredients, Method, Makes 8 servings

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Soup of Pistou with Basil Oil

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 4-quart saucepan, heat the olive oil. Over medium-high heat, sauté the leek, carrot, and celery for 2-3 minutes, stirring occasionally. Add the squash, green beans, and tomatoes, and cook 2 minutes longer. Pour in the stock and add the garlic. Season with salt, pepper, and lemon juice and cook over medium heat 25-30 minutes.

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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Wolfgang Puck BBLFP001 operating instructions Soup of Pistou with Basil Oil cont, Ingredients, Method, Makes 8 servings