Soupe au Pistou
January 22, 2012
From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.
Cut into 1/2 inch cubes first four (4) items
- 1 lb butternut squash
- 2 carrots (6 ounces)
- 1 red potato (5 oz)
- 3 stalks celery
- 1 onion (8 oz) chopped
- 3 cloves garlic, minced
- 14 Cups chicken broth
Boil broth, and above ingredients, for 10 minutes.
- 1/2 lb zucchini cut into 1/2 inch cubes
- 1 red pepper cut into 1/2 inch cubes
- 2 TBs fresh chopped Basil
- 5 cans (15 oz) Cannellini beans, drained, rinsed.
Add above ingredients to broth, cover, simmer 20 minutes.
- 1/4 cup pistou (pesto)
Stir pistou into finished soup.
PISTOU
- 5 cloves garlic
- 2 1/2 C fresh basil leaves
- 2/3 C Olive oil
- 2/3 C grated parmesan cheese
or
- 2 cloves garlic
- 2 C fresh basil leaves
- ½ C oil
- ¼ C parmesan
Puree above ingredients, add some to each bowl.
Butternut Squash Soup
January 22, 2012
Modified from BonAppetite/Epicurious, 30 Min cooking time, serves 8.
- 1/4 cup butter
- 1 large onion chopped
- 4 large garlic cloves minced.
Melt butter and saute onion & garlic 10 minutes (do not brown).
- 3 lbs butternut squash chopped into 1 ” cubes (or mix half buternut and half acorn squash)
- 1 dark flesh sweet potato or jewel yam – chopped 1″ cubes
- 1/4 tsp each of fresh Thyme and Sage minced.
- 5 1/2 -6 cups chicken broth.
Add squash, herbs & broth to sauteed onions, bring to boil, reduce heat to simmer, cook covered for 20 minutes.
- 1/4 cup whipping cream
- 2 tsp Sugar
Remove from heat, puree with hand held blender. Add whipping cream & sugar.
Olsson Recipes 