Autumn Soup with Pistou
Keys: Soups Stews
Yield: 4
Ingredients:
----------------- SOUP ----------------
1 piece lean smoked bacon - (6 oz) diced
1 1/2 cup diced white onion
1 cup diced celery
2/3 cup diced carrot
2 lrg garlic cloves minced
1 tbl minced fresh thyme
(or 1 tspn dried thyme)
2 tsp minced fresh rosemary leaves
(or 1/2 tspn dried rosemary)
6 cup chicken stock or canned chicken broth
Salt to taste
Freshly-ground black pepper to taste
2 can cannellini beans - (16 oz ea) rinsed well,
and drained
3 lrg firm ripe tomatoes seeded, chopped
(or 2 (16-oz) cans tomatoes, drained and chopped)
1 cup small pasta shells
----------------- PISTOU ----------------
3 x garlic cloves chopped
1 1/2 cup basil leaves - (packed)
1/2 cup freshly-grated Parmesan
Freshly-ground black pepper to taste
2/3 cup extra-virgin olive oil
Salt to taste
Method:
In a soup pot or casserole cook the bacon over moderate heat, stirring
occasionally, until it is golden. With a slotted spoon transfer to a
plate lined with paper towel.
Pour off all but 2 tablespoons fat from the pan and add the onion,
celery, carrot, garlic, thyme and rosemary and cook over moderate heat,
covered, stirring occasionally, for 5 minutes. Add the chicken stock or
broth and salt and pepper to taste, bring to a boil and simmer the soup,
stirring occasionally, for 20 minutes.
Add the beans and tomatoes and simmer, stirring occasionally, for 5
minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes,
or until pasta is al dente. Let stand off heat, covered, for 5 minutes.
Make the Pistou: In a small food processor or blender, combine garlic,
basil, Parmesan and pepper and with machine running, add oil in a
stream. Puree until well blended. Add salt to taste.
Ladle the soup into bowls and serve topped with the Pistou and
accompanied by fontina and Parmesan toasts.
This recipe yields 4 to 6 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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