I don’t know what that means. I just made the soup. The title makes me feel fancy, though. I’ve been experimenting with soups that are water based rather than stock. Give it a whirl.
Soup Au Pistou
Serves 7-8
1 medium onion, chopped
1 small leak, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 potato, chopped
3 ounces whole wheat spaghetti
4 ounces green beans, chopped
2 cups fresh basil
2 cloves garlic
1/4 cup olive oil
1 pound roasted chicken
Salt & pepper
Parmesan cheese, shredded
In a large pot over medium heat, add onion, leek, carrot, celery, potato, and chicken to 8 cups water.
Bring to boil, reduce heat, and simmer for about 30 minutes.
Stir in spaghetti and green beans. Simmer until pasta is al dente. In a food processor, puree basil, garlic, and olive oil. Remove soup from heat and stir in salt & pepper, pistou (oh, so it probably is french for pesto?), and parmesan.
Enjoy this soup hot, room temperature, or cold.
- 1 medium onion, chopped
- 1 small leak, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1 potato, chopped
- 3 ounces whole wheat spaghetti
- 4 ounces green beans, chopped
- 2 cups fresh basil
- 2 cloves garlic
- 1/4 cup olive oil
- 1 pound roasted chicken
- Salt & pepper
- Parmesan cheese, shredded
- In a large pot over medium heat, add onion, leek, carrot, celery, potato, and chicken to 8 cups water.
- Bring to boil, reduce heat, and simmer for about 30 minutes.
- Stir in spaghetti and green beans. Simmer until pasta is al dente.
- In a food processor, puree basil, garlic, and olive oil. Remove soup from heat and stir in salt & pepper, pesto and parmesan.
Modified from Joy of Cooking.
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