Pink Pineapple Nice Cream Layer Cake Dairy Free Vegan Dessert
When I learned about Pink Pineapple from the wonderful produce company, Melissa's Produce, (they source the most amazing fruits and veggies,...
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Written by Eydie Desser
Soup au Pistou is a French Provencal vegetable soup, usually served in the late spring and early summer with bountiful in-season vegetables (green beans, potatoes, tomatoes, zucchini and basil). . Pistou is the French term for the Italian Pesto, pounding and grinding basil, pine nuts, garlic and salt in a mortar & pestle. It is said that this classic Provençal soup was created in the 18th century by a duchess in order to seduce a marquis. It’s Valentine’s Day and I wanted to woo my husband! So I made a winter style Soup au Pistou using flavorful in-season veggies along with a “winter” Pistou made with walnuts and parsley. Watch out, this soup really works!
1- Place all the ingredients, (except the lemon juice), in a mortar & pestle and grind together to a paste. Alternatively, place all the ingredients (except the onion as it will get watery) in the bowl of a food processor. Pulse the mixture until thoroughly combined. Add onion and pulse just a few times until incorporated. Add lemon juice to taste. Reserve.
1- Heat a 5-qt pot, over medium high heat for a couple of minutes or until hot. Pour in onion, leek, fennel and garlic and dry saute for 1 minute, lower the heat to medium low and continue to cook, stirring occasionally for 5 minutes or until vegetables are starting to soften. If needed, add a little stock to prevent the vegetables from sticking to the pot.
2- Add the diced sweet potatoes, carrots, parsnip, celery, tomatoes and stock.
Bring to a boil, then lower heat to a simmer and cook for 15 minutes or until the vegetables are cooked through and tender when pierced with a knife.
Add beans and sugar snap peas or snow peas and continue to simmer for another 5 minutes.
Ladle soup into pretty bowls and place a large dollop of Pistou on top.
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