Vegetable Soup with Sweet Basil (photo)

Vegetable Soup with Sweet Basil

  • Prep: 15 minutes
  • Cook: 40 minutes
  • Yield: Serves 6.

Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

Ingredients

  • 2 small leeks, white part only
  • 1 large potato, peeled
  • 1 small onion
  • 2 stalks celery
  • 1 medium zucchini
  • 12 green beans
  • 2 medium carrots, peeled
  • 6 tablespoons olive oil
  • 3 tablespoons water
  • 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
  • 4 to 6 ripe tomatoes, peeled and seeded
  • 4 medium garlic cloves
  • 30 fresh basil leaves, washed and dried
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • A few drops of Tabasco sauce

*Use gluten-free stock or bouillon for gluten-free version.

Method

1 Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.

2 In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.

3 Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.

4 Meanwhile, make the pistou. Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.

5 Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.

Main Ingredients

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