MY MOTHER'S GARDEN VEGETABLE SOUP
Ingredients
- 2 2 2small leeks, white part only, thoroughly washed
- 1 1 1large potato, peeled
- 1 1 1small onion
- 2 2 2stalks celery
- 1 1 1medium zucchini
- 12 12 12green beans
- 2 2 2medium carrots, peeled
- 6 6 6tablespoons TABLESPOON_USVolumeolive oil
- 3 3 3tablespoons TABLESPOON_USVolumewater
- 1/2 .5 .5gallon GALLON_USVolumechicken stock
- 6 6 6ripe tomatoes, peeled and seeded (see "Cooking Tips")
- 4 4 4medium garlic cloves
- 30 30 30fresh basil leaves, washed and dried
- Salt
- 1/2 .5 .5teaspoon TEASPOON_USVolumefreshly ground black pepper
Instructions
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not let the vegetables brown.
- Add the stock and bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season to taste with salt and pepper. Serve the soup hot or cold from a tureen at the dining table or in individual bowls.
ABOUT THIS RECIPE
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in. My mother uses only water, because her vegetables are peak-of-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.