Sunday, July 14, 2013

Pistou Summer Soup

If you have read this blog for any time at all you know that I love pesto. Every kind. LOVE! So soup with pesto spooned on top at serving time was bound to be a favorite. This included everything from our share this week, so I thought it would be perfect to share with you. Pistou is simply a Provencal word for pesto. Enjoy!

Pistou Summer Soup

1 large  zucchini or 2 small- sliced
1 large yellow squash or 2 small-sliced
2 large tomatoes chopped or 2 can of tomatoes
1 can of cannellini beans-drained
2 frozen chicken breasts or 4 chicken breast tenderloins if desired, I used tenderloins and used a spoon to break them up before serving
2 shallots-diced
2 cloves of garlic-minced
2 quarts of vegetable broth or chicken broth
1 cup of pastina pasta(small star shaped), orzo, or rice-put in 30-60 minutes before serving
Parmesan cheese for sprinkling if desired
pesto for serving time (recipe to follow)

Put all of the ingedients except for the  pasta into a crockpot. Turn onto high and cook for 6-8 hours adding the pasta 30-60 minutes before you plan to serve. Place a tablespoon of pesto into center of soup and sprinkle with Parmesan cheese. Stir the pesto and cheese in and eat!

Carrot Green and Basil Pistou

1 cup carrot  greens 
1 cup basil
3/4 cups almonds or pine nuts, or sunflower seeds
2 cloves of garlic-peeled and finely chopped
3/4 cup olive oil
1/4 lemon juiced, or 1 tbsp lemon juice
 1/2 tbsp fresh oregano, or 1/2 tsp dried oregano
1/4 cup fresh parsley
1/2 cup grated Parmesan cheese if desired
1/4 tsp salt
1/4 pepper
 Pulse in food processor or high powered blender until mixed well. This works well in any recipe that calls for pesto.

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