0 (0)

Categories: Appetizers, Soups

Soupe au pistou (vegetable soup with garlic and basil)

Soupe au pistou (vegetable soup with garlic and basil)
Ricardo DeAratanha / Los Angeles Times

Every time I pull my Catalan mortar and pestle off the shelf, I think of a late summer lunch at Mas de Daumas Gassac. I'd visited the vineyards and cellar of the wine estate in southern France that morning, and ... Read more

Total time: 1 hour and 45 minutes | Serves 8 to 10 (makes 15 cups)
Note: From "Lulu's Provencal Table" by Richard Olney. Dried beans never have the finesse of freshly shelled beans, which are sometimes available in farmers markets. If fresh are unavailable, substitute one-half cup dried borlotti (cranberry) and one-half cup dried white beans. Rinse them under cold water and place them in a bowl. Cover with cold water by several inches and soak overnight. The next day, drain the beans, put them in a pot with fresh cold water and slowly bring to a boil. Boil for 15 minutes, drain and add to the soup with the onions and other vegetables.

Soup base

  • 3 quarts water
  • 1 lamb shank (about 1 pound)
  • 1 tablespoon coarse sea salt
  • 1 dried cayenne pepper pod, or a pinch of cayenne
  • 1 pound Hubbard, pumpkin or Kabocha squash, peeled, seeded and cut into 1/2 -inch dice (about 2 cups diced)
  • 1 cup shelled fresh borlotti (cranberry) beans
  • 1 cup shelled fresh white beans
  • 1 large onion, cut into quarters and thinly sliced
  • 1 cup thinly sliced leeks
  • 1 cup 1/2 -inch diced carrots
  • 6 garlic cloves, crushed and peeled
  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2 -inch dice
  • 1 1/2 pounds tomatoes, peeled, seeded and coarsely chopped (about 3 cups)
  • 3/4 pound runner beans (or a mix of green and yellow string beans), trimmed, strings removed; cut into 3/4 -inch pieces
  • 1 pound thin zucchini, trimmed, quartered lengthwise and cut into 1/2 -inch slices
  • 1 cup small elbow macaroni or other small shaped pasta

Step 1In the morning, put the water and the lamb shank into an earthenware pot-au-feu or a large heavy pot. Slowly bring to a boil while skimming off the gray scum from the surface.

Step 2When it comes to a boil add the salt, cayenne, squash, fresh borlotti and white beans (or the soaked and boiled dried beans), onion, leeks, carrots, garlic, potatoes and tomatoes.

Step 3Return to a boil and adjust the heat to maintain a simmer or light boil, lid ajar, for about 30 minutes. Add the runner or string beans, zucchini and pasta and cook an additional 15 to 20 minutes. (If making ahead do not add the pasta now. When ready to serve, reheat the soup adding the pasta and cook according to package instructions.) Cool, uncovered.

Step 4Remove the lamb shank, separate the flesh from the bone, cut the flesh into small pieces and add the pieces to the soup. If the soup seems too thick (it should be thick), add a bit of boiling water and taste for salt.

Pistou and assembly

  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 3 garlic cloves, lightly crushed and peeled
  • 2 packed cups fresh basil leaves (about 1 1/2 large bunches)
  • 1 tomato, peeled, seeded and quartered
  • 5 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup freshly grated Gruyere

Step 1While the soup is cooking, prepare the pistou. In a large marble mortar, pound the coarse salt, pepper, garlic and basil to a liquid paste with a wooden pestle. Add the tomato and crush, pound, and stir until well mixed, then stir in the olive oil, adding it slowly. (Makes three-fourths cup).

Step 2Remove the soup pot from the heat and stir the pistou into the soup (wash out the mortar with a ladle of soup and pour it back into the pot). The pistou can also be spooned individually into each soup bowl. Lulu pours the soup into a heated, giant antique soup tureen and serves it at the table accompanied by the grated cheeses.

Each serving:
328 calories; 17 grams protein; 42 grams carbohydrates; 9 grams fiber; 13 grams fat; 3 grams saturated fat; 23 mg. cholesterol; 930 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Grilled chipotle wings
Sea bass with celery leaves and sun-dried tomato confit
Black cod marinated in miso and beer
Monsoon Cafe Calamari Tempura