Karen Gros
Cuisine Karen Cooking School
This pesto soup is a French country recipe from the region of Provence that takes advantage of the summer bounty.
Recipe adapted by Karen Gros from La Cuisine Provençale et Niçoise by Dominique Compans.
Serves 6
2 T. unsalted butter
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium tomatoes
3 medium yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into ½-inch dice
¼ lb. snap beans or thin French filet beans (haricots verts)
8 cups chicken or vegetable stock
1 T. fresh thyme (or 1 t. dried) OR herbes de Provence blend
Sea salt and freshly ground pepper
½ cup broken dried vermicelli noodles (1-inch pieces) or other small pasta
Pistou (pesto sauce)
4 cloves garlic, peeled
½ t. sea salt
2 c. fresh basil leaves
¼ c. olive oil
¼ c. freshly grated Parmesan cheese, for garnish
1. Melt the butter and olive oil in a large pot over medium heat. Add the onion and sauté, stirring occasionally, until translucent (do not allow it to brown); sprinkle with sea salt. Stir in the garlic and tomatoes; cook, stirring occasionally, until the tomatoes begin to release their liquid, about 5 minutes. Add the potatoes and snap beans; continue cooking over medium heat, stirring often, for another 5 minutes. Add the stock, and bring to a brief boil. Reduce to a simmer, add herbs, and cook, uncovered, until the beans and potatoes are nearly tender, about 15 minutes. Add the vermicelli and cook until tender, about 10 more minutes.
2. Meanwhile, make the pistou. This can be done by hand in a mortar, crushing with the pestle, or in a food processor. Crush or process the garlic and salt together, then add the basil leaves and mash or process to create a paste. If using a processor or blender, drizzle in the olive oil with the motor running. If making by hand, add the oil slowly while whisking constantly.
3. Off heat, pistou mixture may be added to the soup, blended well and served, or pistou may be stirred into individual servings. If serving individually, ladle the soup into bowls and stir in one tablespoon of the pistou into each bowl. Sprinkle with the Parmesan and pass any remaining pistou at the table.
What is pesto & where did it come from? Pesto is an uncooked sauce made with fresh basil, garlic, pine nuts, olive oil, and Parmesan or other hard Italian cheese (such as Pecorino, Romano or Assiago). The word "pister" is Provençal slang meaning to mash or crush (the French word is écraser). The ingredients can either be crushed with mortar and pestle (from which pesto is derived), or finely chopped with a food processor. This classic, fresh tasting sauce originated in Genoa, Italy; and although used on a variety of dishes, it is a favorite with pasta.
